10,000 salted recipes

Liquamen, an ancient Roman fish sauce made from anchovies, oregano, salt, and grape juice. A quick stovetop recreation of the fermented condiment that flavored nearly every dish in ancient Rome.

Maharagwe is an East African spiced bean dish simmering black-eyed peas in coconut milk with turmeric, chili powder, tomatoes, and cilantro. Vegan, creamy, and served over rice.

This deliciously fluffy and nutty almond honey flourless cake will for sure satisfy your sweet tooth.

Shredded carrots, crushed pineapple, and chopped nuts fold into spiced cake batter for a moist bundt that's cinnamon-scented and ready in under an hour.

Foolproof meringue that never weeps or shrinks, stabilized with a cornstarch paste mixed into the egg whites. Golden brown in 30 minutes on any cream pie.

Mexican wedding cakes: buttery five-ingredient shortbread-style cookies rolled in powdered sugar while hot. Melt-in-your-mouth tradition for weddings, holidays, and gifting.

Old-fashioned navy bean soup simmered with smoky ham hocks, carrots, celery, and onions. Partially pureed for a thick, creamy body. Soak overnight, simmer low for 3 hours.

Mexican cheese cookies are slim shortbread-style sticks made with shredded Monterey Jack folded into a buttery sugar dough, baked until golden at the edges.

Crispy phyllo strudel stuffed with seasoned ground beef, mushrooms, carrots, celery, and Parmesan cheese. Makes two golden rolls that slice into eight hearty servings.

Fluffy popcorn muffins made with ground popped corn folded into a simple batter. A quirky, fun twist on classic muffins that bakes up golden in 25 minutes.

Artichoke tart in walnut pastry layers marinated artichokes and Gruyère in a custard set inside a buttery walnut crust. An elegant brunch or appetizer tart that serves eight.

Finnish rye bread made in the bread machine with dark rye flour and beer for an earthy, malty loaf. Dense, hearty, and deeply flavored, perfect for open-faced sandwiches, sharp cheeses, or cured fish.

How to cook white asparagus, Europe's springtime white gold: peeled and gently simmered in lemon-butter water until silky and tender. The simple method that keeps the stalks sweet, not bitter or stringy.

Rich puff pastry made with cream instead of water, combining regular and cake flour for tender flaky layers perfect for dessert applications.

These cake-like bars are great for breakfast or snack. For the filling, you can use whatever your favorite dried fruits to substitute the dates.

Southern fried chicken dipped in evaporated milk, shaken in a seasoned flour bag with paprika, then skillet-fried covered low and slow until crispy and golden.