8,690 salted recipes

Roasted beet puree with a fragrant blend of oregano, thyme, fennel, coriander, rosemary, and bay leaves. A vibrant ruby side finished with butter for restaurant-style polish.

German fruit salad with honeydew melon, oranges, grapes, and walnuts in a tangy yogurt dressing with lemon, orange juice, and a hint of ketchup. Light and refreshing.

Chewy oatmeal raisin cookies sweetened with honey and a hint of orange zest. A soft, golden drop cookie made with oats, raisins, and a double sweetener base.

Crispy chicken flautas rolled in flour tortillas and fried golden in two minutes flat, served with homemade guacamole loaded with jalapeno, cilantro, and fresh lime juice.

Chicken tagine with pine nut couscous braises chicken thighs in a fragrant Moroccan spice blend with dried apricots and prunes, served over couscous scented with lemon zest and toasted pine nuts. A dinner-party-worthy North African main.

Tomato-zucchini casserole layered with chili powder seasoning and topped with crispy breadcrumbs. A light vegetarian side dish that puts summer produce to work.

Chewy coconut cookies loaded with toasted almonds and sweet dates bake low and slow until golden-bottomed with crisp edges for 4 dozen treats.

Baked pork chops glazed with a maple syrup, ketchup, and white wine sauce seasoned with thyme, basil, ginger, and dry mustard. A sweet and savory New England-style dinner.

Stir-fried flank steak with a soy-sherry gravy over crunchy scalded bean sprouts and onion, seasoned with homemade Szechuan pepper salt. A textural Chinese beef dish.

Bread machine apple cinnamon loaf with chunks of fresh apple mixed into a tender crumb. Use the raisin setting and add apples at the pause for a hands-off breakfast bread.

Dak's Mint Zucchini Oat Bran Bread (Bread Machine) recipe

An easy home-made dressing that adds loads of flavor to a variety of dishes or even just with your favorite greens.

Penne alla puttane d'Elba tosses hot pasta into a no-cook sauce of raw tomatoes, zucchini, capers, olives, basil, and chili. A sun-soaked Tuscan summer pasta from the island of Elba.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa, tossed with cherry tomatoes, fresh parsley, mint, cilantro, pine nuts and a bright lemon-olive oil dressing. A gluten-free Middle Eastern-style salad.

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise.

Roasted cherry tomato compote over milky Parmesan polenta. Caramelized shallots and white wine turn simple tomatoes into something extraordinary. Low-fat, vegetarian, and full of flavor.