10,000 salted recipes

Crab imperial with flaked crab meat, mayonnaise, and stiffly beaten egg whites baked under golden bread crumbs. A Chesapeake Bay classic that's ready in under an hour with just 5 minutes of prep.

Fannie Daddies are crispy, golden clam fritters, perfect as an appetizer or main dish. This classic coastal recipe combines tender clams with a light, fluffy batter, fried to perfection. Serve with tartar sauce and crusty French bread for a delightful seafood treat.

Bafla are Rajasthani wheat dough balls boiled in spiced moong dal, then baked until cracked and golden. Break them open, drizzle with ghee, and pour the aromatic dal right over top for a soul-warming vegetarian meal.

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

Manhattan clam chowder made from scratch with fresh clams, salt pork, potatoes, tomato juice, and thyme. The classic New York red chowder with no cream and real briny clam flavor.

Enjoy this traditional Irish dish the next time your guests come over and you will be pleased!

Sugar-free cinnamon drop cookies made with just 7 ingredients and a sugar replacement. Light, simple, and ready in 30 minutes for diabetic-friendly snacking.

A delicious meatloaf is for sure to satisfy everyone around the dinner table.

Young artichokes and fava beans stewed slowly in olive oil with garlic, fresh thyme, and winter savory. A rustic Mediterranean vegetable braise perfect for spring.

Grilled yellowfin tuna with a fresh mango-papaya relish: half pureed for body, half diced for texture, brightened with lemon juice and cilantro. A tropical seafood plate ready in 30 minutes.

Versatile yeasted bread dough that bakes into two loaves or shapes into Parkerhouse and cloverleaf rolls. Make-ahead friendly with overnight refrigeration option.

Beginner-friendly no-fail pie crust with just four ingredients: flour, shortening, salt, and cold water. A flaky, tender single 9-inch crust ready in 20 minutes for any pie, sweet or savory.

A favorite among kids and kids at heart is the Colonel’s Mac aroni and cheese which was originally made fresh daily. Now it comes premade and is cooked in an oven, like it originally as when it was made fresh.

Slow-roasted beef chuck marinated in cider vinegar, horseradish, and garlic, then served with a tangy horseradish-Dijon cream sauce. A pot-roast style Sunday dinner with a punch.

Illinois apple pie fills a flaky double-crust shortening pastry with thin-sliced Granny Smith apples spiced with cinnamon, brown sugar, and nutmeg. Brushed with milk and dusted with sugar for a sparkling top.

Cake bread made in a bread machine using cake mix, flour, and yeast. A soft, sweet loaf with a tender crumb that tastes like cake but slices like bread.