10,000 salted recipes

Instead of going to a fancy restaurant, make this dish at home and add some sophistication to your kitchen.

Shrimp risotto with fresh Roma tomatoes and sun-dried tomato pesto stirred into creamy arborio rice. White wine-glazed shrimp spooned on top to finish.

Bacon cornbread muffins with crispy diced bacon baked right into the batter. A savory, smoky twist on classic cornbread that bakes in just 15 minutes at high heat.

Moroccan style quinoa with chickpeas, turnips, carrots, Brussels sprouts, and cumin served couscous-style with vegetables mounded over toasted quinoa and hot broth ladled over the top.

Potato soup with butter dumplings: tender potatoes simmered with celery and parsley, dotted with rich nutmeg butter dumplings, finished with sour cream.

French onion tart with a handmade butter pastry, slow-cooked onions, bacon, and a silky cream custard. Baked low and slow for a rich, golden filling.

Rinderrouladen are classic German beef rolls stuffed with Dijon mustard, dill pickles, bacon, and onion then braised in beef broth. Served with a rich pan gravy for a traditional Sunday dinner.

Mushroom turnovers in a cream cheese pastry with a sauteed mushroom-cream filling and optional sherry. An elegant make-ahead appetizer that freezes well before baking.

Old-fashioned split pea soup simmered for hours with 3 pounds of pork spareribs, leeks, carrots, and a bouquet garni. The kind of thick, rib-sticking soup your grandmother's kitchen smelled like all winter long.

Grilled venison kabobs marinated in cranberry juice, olive oil, garlic, and herbs with mushrooms, onions, and bell peppers. A hunter's favorite that tames game meat with a fruity, savory marinade.

Sour cream potato casserole with frozen hash browns, cheddar cheese, cream of chicken soup, and a crunchy buttered cornflake topping. The classic funeral potatoes everyone fights over.

Cold vegetable rice salad with crisp-tender green beans, peas, cucumber, and tomatoes tossed in a tangy tarragon vinaigrette. A refreshing make-ahead side for potlucks and summer cookouts.

No one said you can't have brunch, so try this scrumptious dish made with eggs and slices of turkey and turkey bacon.

Philadelphia pepper pot, the historic peppery tripe-and-veal soup of Colonial America. Slow-simmered with potatoes and pot herbs, fired up with cayenne, and dotted with tiny marble-sized suet dumplings.

Lemon mousse cake with a tender shortbread crust and a cloud-light citrus mousse stabilized with gelatin. A three-layer chilled dessert that slices clean and tastes like spring.

Moist carrot cake baked in a tube pan with walnuts and cinnamon, finished with a glossy cooked orange glaze instead of the usual cream cheese frosting.