10,000 salted recipes

Pinto bean bread, a soft yeast loaf made with mashed pinto beans for extra protein, fiber, and a dense, tender crumb. Rustic and surprisingly good for sandwiches.

Homemade duck stock is as delicious as any stock you make by yourself, it may take some time, but when you taste it, you will feel it's well worth the effort.

A tangy mustard-turmeric pickle relish made with green tomatoes, cauliflower, cabbage, and onions in a thick vinegar sauce. Old-fashioned Dutch-style piccalilli that's great on sandwiches and burgers.

Scrambled eggs with cactus (nopalitos) and onion, a classic Mexican breakfast that's tangy, savory, and ready in 15 minutes. Uses canned nopalitos for convenience.

Beef and Mushroom Stroganoff with Egg Noodles recipe

Glazed pork loin roast with orange marmalade, mustard, and thyme, studded with garlic and cooked in a bag. Juicy and simple with a sweet-savory crust.

This scrumptious buckwheat cakes are easy to make and taste wonderful with any type of fruit or syrup.

From-scratch breakfast sausage links made with pork, fresh pork fat, sage, thyme, and cracked peppercorns stuffed into natural casings. A charcuterie project that rewards patience with incredible flavor.

Spiced black beans, corn, and salsa baked under a golden cornmeal crust. This lightened-up Southwestern bean pie is hearty, oil-free, and full of smoky cumin flavor.

Ground beef, sauteed zucchini, and green pepper layered with cheddar and fresh tomato slices in a flaky crescent roll crust. A quick savory pie with a hint of dill, ready in 30 minutes.

Ground veal and beef patties seasoned with paprika, nutmeg, and lemon juice, pan-fried and topped with warm sour cream. An Austrian classic ready in 20 minutes.

Dave's ribs use a heavy-handed dry rub of paprika, black pepper, sugar, kosher salt, dry mustard, and cayenne pressed into pork ribs and slow-cooked with regular basting. Smoky, peppery, sweet-heat barbecue ribs.

Classic bread and butter pickles with thin-sliced cucumbers and onions in sweet-tangy brine. Canning recipe makes 8 pints for year-round crunch.

Orange-pecan dressing with fresh OJ, honey, chopped pecans, mustard, and celery salt. A fruity, nutty vinaigrette that shakes together in 5 minutes. Great on spinach and grain salads.

Apricot pineapple pie fills a double crust with sweet-tart cooked dried apricots and crushed pineapple in a clear cornstarch glaze. A vintage diner-style fruit pie with intense jam-like flavor.

No-bake chocolate oatmeal cookies with coconut, cocoa, and margarine boiled for 2 minutes then dropped onto wax paper. A classic fridge cookie ready in under an hour.