10,000 salted recipes

A scrumptious variation of meat loaf that is made with succulent pork and savory beef.

Crispy-skinned chicken breasts in a tangy sherry vinegar and tomato sauce with sautéed mushrooms and fresh parsley. A Spanish-inspired skillet dinner ready in 40 minutes.

Indian chicken balls with curry powder, chutney, almonds, and cream cheese rolled in shredded coconut. A no-cook appetizer that makes 36 bite-sized party snacks.

Chinese American fortune cookies bake from a thin batter of cake flour and egg whites, then fold around personal messages while still warm. A homemade version of the takeout staple.

Frozen cinnamon walnut yogurt made with vanilla yogurt, whipping cream, and a pinch of cinnamon. Creamy, tangy, and crunchy, churned in an ice cream maker.

Light, tender white cake with a fine crumb made from sifted cake flour and whipped egg whites. Works as a layer cake or cupcakes and pairs with any frosting.

Dark, moist bran muffins made with whole wheat flour, buttermilk, and molasses. High fiber, barely sweet, and mixed in minutes. Makes two dozen from one batch.

Sweet potatoes and black beans are full of fiber and other nutrition, in this recipe we use both of them to make a scrumptious dish.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.

Spiced refrigerator cookies with sour cream, sliced almonds, cloves, and nutmeg. Make-ahead dough keeps for 2 weeks refrigerated or freezes for months.

Papaya bread with mashed ripe papaya, walnuts, raisins, and warm spices like cinnamon, allspice, and ginger. A tropical quick bread that bakes into a moist, fragrant loaf or muffins.

Herb bread machine recipe loaded with marjoram, basil, thyme, and dill for a fragrant, tender loaf with subtle buttermilk tang. Simple dump-and-go baking.

This hearty stew is a variant on the original Brunswick stew that used wild game. In this version the game is replaced with store bought chicken.

Classic Italian-American lasagna layered with ricotta-egg filling, meat sauce and melty mozzarella. Family-style baked pasta that feeds a crowd.

Steamed salmon or trout fillets topped with a from-scratch hollandaise sauce built on a crushed peppercorn and white wine vinegar reduction. Classic French technique with rich, buttery results.

Amazing sauce! It takes a bit longer than any other recipe i have ever tried but it is WELL worth it!