8,690 salted recipes

Cold red beans and rice salad with cilantro, lime, cumin, and chili powder. Zesty Tex-Mex style make-ahead dish, great for picnics and meal prep.

This recipe makes a dense, small loaf, with much the consistency of a bagel, but very good. It is a cross between pumpkin pie and raisin bread.

Italian vegetable ragout simmers potatoes, Brussels sprouts, cauliflower, Swiss chard, zucchini, and chickpeas in a marjoram-scented tomato base. A hearty meatless main over whole wheat pasta or brown rice.

Spiced pot roast marinated in a blended paste of cumin, turmeric, ginger, rosemary, French mustard, poppy seeds, and lemon. Braised tender on the stovetop or in a slow cooker.

A bread machine loaf that bakes tuna noodle casserole flavors right into the dough. Canned tuna, cream of mushroom soup, chow mein noodles, celery, and onion in a sliceable yeast bread.

Warm brown rice salad with sauteed celery, shallots, tarragon, cashews, and alfalfa sprouts dressed in cider vinegar. A quick vegetarian side served at room temperature.

Whole sea bass baked in a slow-simmered Creole tomato sauce with bell pepper, onions, wine, and a kick of Tabasco. Southern comfort from the sea, y'all.

Black Forest oatmeal cookies with white and semi-sweet chocolate chunks, maraschino cherries, toasted almonds, and almond extract. A bakery-style drop cookie.

These are very delicious cookies, we always cook them. Everytime they go very well.

An elegant German zucchini cake with coconut, candied cherries, rum, and lemon, lightened with whipped egg whites and finished in a glossy chocolate glaze. Baked in a traditional Rehruecken mold for a stunning presentation.

Homemade BBQ sauce with orange juice, crystallized ginger, molasses, honey, and chili powder. Sweet, tangy, and smoky with a ginger kick. Makes 5 cups that keep for two weeks in the fridge.

Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.

Pumpkin date bread with whole wheat flour, oats, buttermilk, and five warm spices. Lower in sugar than most pumpkin breads, with dates adding natural caramel sweetness.

Herbed potato salad with red-skinned potatoes, Dijon mustard, yogurt-mayo dressing, and plenty of scallion, dill, and parsley. A lighter picnic side that skips the heavy gloppy stuff.

Toasted sesame sauce made from oven-toasted seeds and tahini, thickened with arrowroot and brightened with lemon zest and tamari. A rich, nutty vegan all-purpose sauce for pasta, vegetables, and grains.

Asparagus and beef stir-fry with Chinese fermented black beans, garlic, ginger, and oyster sauce. A classic Cantonese wok dish that comes together in under 5 minutes once the prep is done.