8,690 salted recipes

Savoy cabbage wedges steamed in the microwave and topped with a Swiss cheese sauce seasoned with paprika, garlic salt, and dill. A low-calorie vegetable side dish.

Freezer slaw is a make-ahead cabbage slaw that freezes without going soggy. Salt-cured cabbage, carrots, and peppers in a sweet-tart vinegar dressing. Lasts months in the freezer.

Misr allecha, an Ethiopian red lentil stew simmered with turmeric, garlic, and hot pepper into a thick, vibrant puree. A vegan, gluten-free side built for scooping with injera.

Crispy crunch sticks made from refrigerator biscuit dough rolled thin and coated in crushed rice cereal, sesame seeds, dill, and celery seed. A make-ahead snack that freezes and reheats in minutes.

Sugar-free white layer cake made with artificial sweetener, almond extract, and folded egg whites for a light, airy crumb. A diabetic-friendly two-layer cake that's ready to frost.

Corn salsa with diced tomato, hot chilies, cilantro, garlic, and a squeeze of lemon. A 10-minute no-cook salsa that doubles as a dip for chips or a topping for grilled chicken and fish tacos.

A warming Korean-inspired broth with ginseng root, garlic shoots, soy sauce, and toasty sesame oil. Just pour boiling water over the seasonings for an earthy, restorative sipping soup ready in 10 minutes.

Tender sour cream pastry rolled with apricot jam, walnuts, and raisins into elegant strudel cookies. These make-ahead sweets are perfect for holiday cookie trays.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Southern-style green beans simmered low with smoked turkey wing, onion, garlic, and red potatoes. Pork-free soul food classic with deep smoky flavor.

Vegetarian stuffed green peppers Santa Maria style, filled with herbed rice, fresh tomatoes, walnuts, and marjoram, baked in olive oil until charred and tender.

Hot cabbage slaw simmers shredded cabbage with caraway, butter, white wine vinegar, and a splash of hot sauce for a warm, tangy German-style side. Crisp-tender, ready in 30 minutes.

Greek eggplant dip blended with tomatoes, garlic, oregano, fresh mint, parsley, olive oil, and lemon juice. A smoky, tangy melitzanosalata-style spread served with warm pita bread.

Red lentils and carrots simmer with curry spices into a hearty soup thickened with breadcrumbs. This warming bowl takes just one pot and delivers protein-rich comfort in about an hour.

Indian eggplant curry with peas and cilantro: a vegan dry-fry baingan masala built on tempered mustard and cumin seeds, turmeric, and cayenne. Soft, almost buttery eggplant served over rice, topped with bright green peas.

Vegan western beans and rice with pinto beans, tomato sauce, hot sauce, and sautéed onion and celery, served over brown rice. 25-minute high-fiber dinner.