8,690 salted recipes

Yeast dough topped with sweet fennel-onion marmalade and honey-glazed pearl onions bakes into a savory tart with caramelized edges and herb-kissed layers.

Fourth of July grilled Cornish hens split lengthwise and basted with a lemon-garlic-Italian dressing marinade. Backyard BBQ centerpiece that feeds eight for summer holidays.

Enjoy a quick and simple lunch with this scrumptious dish that will satisfy your hunger!

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

Fresh mint-coriander chutney with jalapenos, ginger, and a tadka of sputtering mustard and cumin seeds. A vibrant Indian green chutney for samosas and curries.

Strawberry, melon, and avocado salad fans avocado and cantaloupe over baby spinach, tops with berries, and drizzles with honey-sherry-mint dressing. A stunning brunch salad.

Grilled sirloin steak marinated in gin, dry vermouth, garlic, and herbs, garnished with pimento-stuffed olives. A cocktail-inspired steak with real martini flavor.

Grilled sole fillets topped with a bold Catalan romesco sauce blending tomatoes, hot chilies, toasted hazelnuts, garlic, fresh mint, and dry sherry. Ready in 30 minutes.

Herbed Irish soda bread made in the bread machine with buttermilk, fresh dill, tarragon, and thyme. A savory quick loaf perfect alongside soups, stews, or cheese boards.

Vegetarian baked kidney beans and brown rice topped with a blended hazelnut herb sauce and cashews. A protein-packed, curry-spiced main dish ready in 30 minutes.

Fried venison heart marinated overnight in red wine, vinegar, and pickling spices, then dredged in flour and pan-fried in butter. A hunter's classic for nose-to-tail wild game cooking.

Old-fashioned mincemeat-style fruit preserve with prunes, dried apples, and raisins simmered with corn syrup, vinegar, and warm spices. Meatless take on traditional mincemeat for pies and tarts.

Gujar Ka Pullao (Indian carrot rice pilaf): fragrant basmati cooked with caramelized onions, grated carrots, and whole spices like cardamom, clove, cinnamon, and cumin. A vibrant, naturally vegan side from Northern India.

A fresh blueberry pie with a stovetop filling where most of the berries stay whole and uncooked. Poured into a baked pie shell and chilled, it's fruity, bright, and barely sweet.

Old-fashioned spiced cupcakes made with brown sugar, sour milk, raisins, and nuts. Warm cinnamon, nutmeg, and cloves in every bite. Frost with your favorite icing.

Fruited rice pudding made with skim milk and brown sugar, topped with fresh nectarines and plums. A creamy, low-fat stovetop dessert you can serve warm or chilled.