4,671 salted recipes

Old-fashioned baked beans made from dried navy beans with salt pork, molasses, brown sugar, and pure maple syrup. Slow-baked for 5-7 hours until the sauce turns thick and the pork rind crisps up.

Hearty lentil soup loaded with smoked sausage, tomatoes, and oregano that simmers for 2 hours into a thick, soul-warming bowl. Feeds a crowd of 12 with minimal prep.

Sausage, leek and potato stew with hot Italian turkey sausage, cannellini beans, and a bright shower of fresh herbs. A dry white wine deglaze builds depth in this one-pot weeknight supper served with crusty bread.

Old-fashioned pumpkin preserves with lemon and mixed spices, slow-macerated overnight in sugar then boiled until clear and glossy. A heritage canning recipe for fall.

Simple curried lentils with browned onions, garlic, and curry powder served over rice. A vegan, high-protein meal from seven pantry ingredients in one hour.

Wild blackberry pie with a homemade boiling water pastry crust, cinnamon-sugar filling, and lemon juice. A double-crust fruit pie with a tender, flaky dough from scratch.

Kibbee bissaneeyeh: Lebanese layered ground lamb and bulgur casserole stuffed with spiced lamb and pine nuts, baked in a diamond-scored pattern until golden.

Enchiladas verdes roll tender shredded chicken into corn tortillas, smothered in homemade roasted tomatillo salsa verde and topped with sour cream. Authentic Mexican dinner from scratch.

Pinto beans simmered with potatoes and celery, then folded into peanut oil-fried onions. A traditional West African one-pot dish that's hearty, vegan, and meant to be spooned over rice.

Fudge drops made with melted milk chocolate, granola cereal, and salted peanuts. A 10-minute no-bake candy that only needs a microwave and 3 ingredients.

Beef pie freezes four 8x8 pans at once, layering diced cooked beef, peas, and onions in a butter-flour gravy under a poppy seed-dusted pastry. Batch-cook dinner for the freezer.

Simple rhubarb sauce with sugar, cinnamon, and a pinch of salt simmered until thick and saucy. A versatile spring condiment for desserts, pancakes, or yogurt.

A simple but tasty dish made with rice and green lentils.

Haebernes Mus, a rustic German oatmeal mush pan-fried in lard until crispy. Just 4 ingredients for a hearty, old-world peasant dish with golden, crunchy edges.

Portuguese Chickpea Salad with Roasted Garlic recipe

Make-ahead bran muffin batter that keeps in the fridge up to 6 weeks. Bake fresh muffins anytime from one bowl of buttermilk-bran batter. The classic refrigerator muffin trick.