8,690 salted recipes

Indian-style cilantro mint chutney with green chili, lemon, and yogurt. Bright, herbal 10-minute dipping sauce for samosas, pakoras, and grilled meats.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Braided honey yeast bread with an optional golden saffron tint and raisins, mixed in a food processor for easy kneading. A beautiful three-strand loaf brushed with honey for a glossy, sweet crust.

Moose stroganoff made with browned round steak, cream of mushroom soup, and onions baked into a rich casserole. A hearty wild game dinner served over rice.

Vegan mushroom spread made with sauteed leeks, garlic, oregano, and a hit of horseradish, pureed smooth. A savory appetizer for crackers, crostini, or turnover filling.

Spaghetti in a fresh tomato sauce brightened with orange juice, garlic, basil, and a dash of hot sauce. A simple vegetarian pasta with an unexpected citrus twist.

Skordalia, a classic Greek garlic sauce made with mashed potatoes, olive oil, lemon juice, and bread. Pungent, creamy, and served with seafood or vegetables.

Heath bar cookies loaded with frozen toffee bar chunks and nuts in a slice-and-bake butter cookie dough. Crispy edges, buttery crumb, and pockets of crunchy chocolate-covered toffee in every bite.

Honey orange chicken legs baked with a glaze of orange juice, honey, Worcestershire sauce, and mustard. Skinless chicken legs basted until fork-tender and golden brown.

Rustic potato bread dough made with real mashed russet potatoes and reserved potato water for a soft, moist crumb. Part 1 covers the dough mixing and kneading process.

Light and buttery almond spritz cookies piped into festive shapes. Made with egg whites for an airy texture that melts in your mouth, perfect for holiday cookie platters.

Chickpea dip with 6 cloves of garlic, olive oil, and lemon juice pureed smooth. A tahini-free hummus-style appetizer served with pita bread, scallions, crackers, or red cabbage.

Oat pie crust made with rolled oats, flour, egg yolk, and dark rum for a nutty, flaky shell with boozy warmth. A unique crust that pairs beautifully with custard or fruit pies.

Popcorn drop cookies with ground popcorn folded into stiff egg whites for a light, airy meringue-like cookie. A naturally gluten-free novelty cookie with a corny crunch and only six ingredients.

Cinnamon oatmeal topped with chopped apple, dates, sliced almonds, and brown sugar served with skim milk. A wholesome, low-calorie breakfast bowl.

True old-fashioned chocolate fudge cooked to soft ball stage with unsweetened chocolate, milk, and corn syrup. Smooth, creamy, and made the traditional way.