10,000 salted recipes

Classic pate brisee: the four-ingredient French shortcrust pastry that forms the base of every great quiche, tart, or pot pie. Flour, butter, salt, and ice water cut and chilled into flaky perfection.

Classic 4-ingredient butter shortbread with a sandy, melt-in-your-mouth crumb. Just butter, sugar, flour, and salt baked to pale gold. The quintessential teatime cookie from Bon Appetit, ready in 30 minutes.

Easy Navajo fry bread from a simple flour, salt, and baking powder dough, patted into circles and fried golden and puffy. The crisp-edged, pillowy base for Indian tacos or a honey-dusted treat.

Nut crust made with minced nuts, flour, margarine, and cold water for a tender, toasty pastry shell that works under savory tarts or sweet pies. A flaky pie crust alternative with a buttery crunch.

Oatmeal with dates slow-cooks rolled oats in a double boiler until creamy, then folds in pitted dates for natural caramel sweetness. Cozy old-fashioned breakfast porridge.

Oatmeal cooked in milk and water for a creamier, richer bowl than water alone. Includes directions for flaky, creamy, and chocolate oatmeal variations.

A 3-ingredient strawberry jelly made with lemon-flavored gelatin and frozen strawberries. No cooking, no canning, and it sets in the fridge in about 2 hours.

Breakfast Dutch is an old-fashioned stovetop scrambled pancake made from eggs, flour, and milk, cooked in a cast iron skillet and served with butter and syrup. Simple, hearty, and rustic.

Classic choux pastry profiteroles made with just 4 ingredients: water, butter, flour, and eggs. Light, hollow puffs ready to fill with cream, ice cream, or custard.

Crepes a la Neige, a Quebec tradition using fresh packed snow instead of eggs in the batter. Fried golden and served with molasses or grated maple sugar.

Fried plantains sliced thin on the bias and deep-fried until golden brown and crispy. A 3-ingredient Caribbean and Latin American side dish ready in minutes.

Old-fashioned egg balls for soup made from hard-boiled egg yolks, raw egg yolks, and flour. A heritage 3-ingredient garnish that adds richness to clear broths and consommes.

Baid masluq, a Middle Eastern spiced egg dish with sumac, marjoram, and olive oil. Hard-boiled eggs crushed with a fork and seasoned, served as a mezze appetizer.

Classic popovers with water for lighter texture. Crispy golden shells puff up hollow and airy in just 5 simple ingredients. Easy beginner-friendly recipe makes 6 portions.

Four-ingredient cookie crust with butter, flour, and sugar pressed into a sheet pan. Golden, buttery base for bars, cheesecakes, and dessert squares.

Lefse is a traditional Norwegian soft flatbread made from scalded milk, lard, and flour, rolled paper-thin and cooked on a griddle. Served warm with butter and sugar for a simple, authentic Scandinavian treat.