10,000 salted recipes

Within about 15 minutes, you can enjoy these crispy and healthy oven fried sweet potato wedges.

These meat-filled pastries are the perfect appetizer for that upcoming Thanksgiving dinner with family. Just don't expect any leftovers!

Whole wheat cream cheese pastry gives these mini pecan tarts a nutty edge, while vanilla-spiked filling adds aromatic warmth to the classic brown sugar and pecan combo.

Corned beef oven omelet that bakes hands-off in one dish, no flipping required. Beaten eggs, milk and seasoned salt fold around torn corned beef and melty cheese for an easy brunch that feeds a crowd.

Plump prawns simmered in a bold honey-coffee sauce with bacon, chili, and tomato, served over dill mashed potatoes. An unexpected sweet-savory seafood dish with a deep espresso edge.

Italian pistachio pilaf with basmati rice, seitan, sweet bell peppers, fennel, scallions, and a generous cup of pistachios. A vegetarian Mediterranean main with serious Italian-sausage flavor.

Pork Belly is roasted with lots of garlic and sage, it is very easy to make, and loaded with the flavor!

Easy bean bake brings together great northern beans, smoky bacon, brown sugar, and molasses in one pot for a sweet and savory side that bakes hands-off in the oven. Classic American baked beans done the slow way.

Dilly beans pack fresh green beans into pint jars with garlic, dill heads, and cayenne, then water-bath canned for shelf-stable spicy snap. A classic pickled green beans recipe for canning.

Grilled eggplant salad topped with a quick-pickled cucumber and red onion relish in cider vinegar dressing. A smoky, refreshing summer vegetable side.

A rich, velvety Chesapeake-style oyster bisque simmered with bay leaf, finished with cream and a splash of dry sherry. Serves 24 for elegant entertaining.

Creamy dairy-free yogurt sauce blended from soft tofu, lemon, and Dijon mustard in just 5 minutes. Drizzle it on falafel, toss it with grain bowls, or use it as a tangy veggie dip.

Mini shrimp quiche baked in crescent roll dough cups with a brandy-spiked egg custard and melted Gruyere cheese. Bite-sized appetizers that bake in 20 minutes and freeze beautifully for make-ahead entertaining.

Pink pickled eggs in beet juice and apple cider vinegar with onion and whole cloves. The classic Pennsylvania Dutch tavern snack, dyed bright magenta and tangy-sweet from the vinegar brine.

Four-ingredient peanut butter and orange sandwich filling sweetened with honey. A no-cook lunchbox spread with bright citrus chunks that brings something fresh to the PB&J game.

Twice cooked herbed duck quarters slow-roasted to render the fat, then grilled over charcoal for crisp, smoky skin. Herb-rubbed, crackling, and impossibly juicy.