10,000 salted recipes

Delicious Eggplant, Mushroom, and Zucchini Quiche recipe

Sauteed grated zucchini with butter, onion, lemon, and parsley. Salt-drained for crisp-tender texture instead of soggy mush. Quick weeknight side dish.

Creamy sour cream clam dip with lemon juice, celery salt, and minced onion. A no-cook retro appetizer that comes together in minutes using canned clams.

Caldo Gallego: hearty Galician white bean stew with salt pork, ham bone, chorizo, potatoes, and collard greens. A slow-simmered Spanish comfort stew that warms you to the bone.

Traditional Irish colcannon with mashed potatoes, steamed cabbage, leeks simmered in milk, garlic, and a warm hint of mace. Hearty, comforting, and dairy-optional.

Microwave cream of pea soup blends sweet green peas, soft onion, butter, and light cream in a single casserole. A 25-minute, no-stovetop creamy vegetarian soup for busy weeknights.

Homemade pizza dough made from scratch with yeast, rolled thin, and baked crisp with pizza sauce, mozzarella, and oregano. An Italian-American classic that's simple enough for any weeknight.

Thick-cut ham slices pan-fried and simmered in a sweet mustard brown sugar glaze. A hearty back country classic ready in 20 minutes flat.

It is so quick and easy to make your own bisquick mix, the time you run to the store is longer than the time you spend on making this recipe. Easy to store and ready to use.

Make this soup as garlicy and spicy as you like and serve with lots of crusty Italian bread.

Maple-flavored smoked turkey brined overnight in salt, brown sugar, maple flavoring, white wine, and spices. A two-stage process: smoke first for flavor, then roast to finish cooking.

Tuna mac and cheese with green olives, celery, and a sour cream and white wine sauce. Layered with American cheese and baked until golden. A retro casserole with grown-up flavor twists.

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.

Traditional British honey-cured ham using salt, saltpeter, pepper, and honey rubbed and turned daily for a month before hanging to dry. An old-fashioned whole-ham curing method for serious charcuterie.

Simple brown rice cooked on the stovetop with butter and salt. Foolproof method using a 1:2.5 rice-to-liquid ratio for fluffy, tender grains every time.

Sage-rubbed bone-in pork loin roasted on chine bones with a silky cream gravy built from pan drippings, mirepoix, stock, milk, and roux. A professional-quality Sunday roast.