10,000 salted recipes

Classic Chinese egg drop soup (don tong) with chicken broth, beaten egg ribbons, and cornstarch for a silky body. A simple, warming soup ready in minutes with just a handful of ingredients.

Vegan tofu cheesecake blends silken tofu with lemon, vanilla and sugar into a creamy, dairy-free filling that bakes up smooth and sliceable. No cream cheese, no eggs, just a blender and a crumb crust.

A buttery, brown sugar tube cake loaded with four cups of chopped pecans and a hint of coffee. Baked low and slow for a tender crumb that's pure East Texas pride.

Chocolate almond zucchini bread: a moist, deeply chocolate quick bread that hides grated zucchini for tenderness and toasted almonds for crunch. Two loaves from one batch.

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.

Plantation-style catfish fillets: crisp pan-fried catfish served over garlicky sauteed spinach and tomatoes, finished with parmesan and a pass under the broiler. A Southern supper with Creole flair.

Traditional Russian brined cucumbers (solionye ogurtsy) naturally fermented with fresh dill, horseradish, garlic, tarragon, and hot pepper. Crunchy, tangy, and deeply savory.

Simple biscuit-style apple dumplings with baking powder pastry wrapped around cinnamon-sugar filled apples. Bake until tender, serve warm with milk or cream.

Plomeek soup, a pureed orange vegetable soup with carrots, turnip, potatoes, and tomato paste, garnished with a galaxy-swirl of sour cream. Star Trek inspired.

Bimini bread, the famous Bahamian sweet yeast bread: golden, slightly sweet loaves with a tender crumb. A four-loaf batch with milk powder and eggs for a rich, soft texture.

Gluten free rice batter bread: a quick eight-ingredient loaf using brown rice flour and potato starch, leavened with baking powder. No yeast, no kneading, ready in under an hour.

Traditional Portuguese salt cod and rice simmered with onions, tomatoes, and olive oil. A rustic northern Portugal classic with short-grain rice.

Marinated eggplant in olive oil: salt-pressed, vinegar-soaked strips layered with garlic, oregano, and chile in extra-virgin oil. An Italian antipasto that gets better for months.

A silky baked banana custard set over a layer of homemade caramel, similar to a banana flan. Made with evaporated milk, eggs, and fresh nutmeg, then chilled overnight and inverted to serve.

Cajun tofu simmered in a spicy roux-based tomato sauce with bell peppers, onion, celery, and bay leaves. Vegetarian, protein-packed, and served over steamed rice with fresh parsley.

Nantucket cranberry pie layers tart cranberries and toasted walnuts under a buttery, almond-scented cake batter. A New England holiday classic baked in one bowl.