10,000 salted recipes

This pie crust uses low-fat oils for a healthier option to match with your favorite pie filling.

Old-fashioned beef and vegetable soup with stewing beef, potatoes, carrots, celery, and cabbage. A rustic two-hour simmer that turns budget cuts into a hearty cold-weather meal.

A bread maker/bread machine bread that incorporates black beans and 50% whole wheat flour.

Dense, moist pound cake loaded with Granny Smith apples, flaked coconut, and chopped pecans. No mixer needed. Bake in a tube pan for 80 minutes of pure comfort.

Veal chow mein casserole baked with tomato soup, Worcestershire sauce, and bean sprouts, served over crispy noodles. A retro American-Chinese comfort dish.

Cream cheese cookies with lemon zest, tender and buttery with a subtle tang from the cream cheese. A versatile roll-and-cut dough with just six ingredients. No eggs needed.

Asparagus and ricotta pasta tossed in a silky sauce made with parmesan and pasta cooking water. Fresh basil and black pepper keep it bright and light.

Sourdough pancakes made with active starter and beer for extra tang and lift. These Old West saloon-style flapjacks cook up golden with crispy edges and a tender, tangy center.

Southern-style crowder peas simmered low and slow with ham hocks and Cajun seasoning until tender and smoky. Serve over rice or cornbread for a soul food staple.

They are so good, buttery pie crust, moist and juicy filling inside, and frying gives the golden, brown and crispy result.

Watermelon rind pickle is a Southern preserve made from the white inner rind, brined for three days then simmered in spiced sweet vinegar with cinnamon, cloves, and lemon. Crisp, sweet-tart, translucent.

Coconut raisin bread made with freshly grated coconut, evaporated milk and warm cinnamon. A tender, lightly sweet quick bread that bakes into two golden loaves with chewy raisin pockets throughout.

Lazy chili rellenos skip the frying and batter. Green chiles stuffed with sharp cheddar and baked in a simple egg custard. A no-fuss, five-ingredient take on the Mexican classic.

Broccoli and cheese quiche with sharp cheddar, fresh broccoli florets, and a silky egg-and-cream custard accented with nutmeg. A classic brunch quiche for weekends, holidays, or make-ahead lunches.

Shredded Brussels sprouts sauteed in butter over high heat with a squeeze of lime juice. A fast, crisp-tender side dish that converts sprout skeptics.

Old-fashioned custard pie with a lard-and-butter crust and a silky egg-milk filling dusted with nutmeg. Simple farmhouse dessert with a classic five-ingredient filling.