8,690 salted recipes

Light and creamy tuna mousse blended with cottage cheese, tomato sauce, and fat-free mayo, set in a gelatin mold with crunchy celery and onion. An elegant low-fat appetizer or lunch.

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.

Deep-fried wild turkey injected with cayenne-Italian dressing marinade, then immersed in hot peanut oil for crackling skin and juicy meat. The Cajun hunter classic.

No-bake almond chocolate cookies blend semi-sweet and butterscotch chips with vanilla wafer crumbs and sour cream, then roll the truffle-style balls in toasted almonds. Made in 50 minutes.

Tangy cabbage relish salad tossed in a sweet-and-sour dressing of brown sugar, dry mustard, and apple cider vinegar. No mayo, no oil, ready in 15 minutes.

Bold apple chutney with garlic, fresh ginger, and hot chilies. Simmer tart apples until mushy, then add pear strips that stay intact for texture. Makes 8-10 pints for canning.

South Indian coconut chutney with chickpeas, green chilies, and a sizzling mustard seed tadka. Serve alongside dosas or idlis, and freeze extra portions for easy meal prep.

Old-fashioned chocolate potato cake with riced potatoes folded into the batter for incredible moisture. Layered with whipped cream and smothered in chocolate frosting.

A scrumptious side dish made with savory mushrooms, black-eyed peas and a variety of spices!

A fat-free marbled sponge cake with swirled vanilla white and lemon-yellow batters baked in a tube pan. Feather-light and elegant for any occasion.

Salsa Bandera is a fresh Mexican salsa with chopped tomatoes, cucumber, radishes, cilantro, and a vinegar-lemon dressing. No cooking required, just chop, mix, and serve with chips.

Soft pineapple cookies with crushed pineapple and chopped nuts or coconut in a tender, cake-like drop cookie. A tropical twist on the classic cookie jar favorite.

Rotisserie baby back ribs slow-cooked over coals and basted with a homemade tomato-brown sugar BBQ sauce, finished with hickory smoke. Spit-roasted for an hour until fall-off-the-bone tender.

Homemade sesame cheese dip mix with Parmesan, toasted sesame seeds, and celery seed. Stir into sour cream or yogurt for a nutty, savory party dip ready in minutes.

Erbsenpuree, a traditional German yellow split-pea puree with carrot, turnip, marjoram, and thyme, thickened with a butter-flour roux and beaten until fluffy.

Garbanzo oat patties with chickpea flour, oat flakes, chopped nuts, and cumin griddle-cooked until crispy on both sides. A vegan, egg-free protein patty that freezes and reheats well.