10,000 salted recipes

If you don't trust the oven, then use the crockpot to make this succulent dish which is perfect for the Thanksgiving holidays!

Pastel de pescado: a showstopping fish pie of cod and spiced Swiss chard wrapped in buttery pastry, twisted into a rustic topknot and baked golden. A centerpiece dish worth the time.

Salmon Basel Style is a traditional Swiss preparation - flour-dredged fillets pan-fried in butter, topped with golden onion rings, and finished with a quick fish stock pan sauce.

Steamed maple syrup brown bread blends cornmeal, graham flour, buttermilk, and pure maple syrup with raisins. Traditional New England brown bread, steamed or baked. Pairs with baked beans.

Mustard-rubbed pork chops baked over sliced apples and onions with honey and caraway seeds. One dish, minimal prep, and the oven does all the heavy lifting for a cozy weeknight meal.

Chicken and mushrooms braises bone-in chicken in olive oil and butter with garlic, then simmers under a blanket of mushrooms, onions, and sherry. French-style one-skillet supper.

Whole wheat French bread baguettes with a golden egg-wash crust. Hand-kneaded, naturally risen, and freezer-friendly. Four long loaves from one simple dough.

Sweet and sour potato salad with hard-boiled eggs, sweet pickles, and a homemade cooked dressing of egg yolks, vinegar, and mayonnaise. Old-school Pennsylvania Dutch picnic salad.

Old-fashioned oyster and noodle casserole in a rich cheddar cheese sauce with mushrooms, topped with buttered crumbs and baked until bubbly. Pure coastal comfort food.

Cocoa bread made with yeast, cocoa powder, and eggs for a soft, lightly sweet chocolate loaf. A unique homemade bread with deep cocoa color and subtle chocolate flavor.

Slow-roasted veal breast packed with savory sausage, sweet chopped apples, and a hearty bread crumb stuffing. This old-school Sunday roast feeds a crowd and fills the kitchen with irresistible aromas.

Veal piccata with lemon, butter, and fresh parsley over flour-dredged cutlets. A 5-ingredient Italian classic that tastes like a trattoria but cooks faster than takeout.

Indiana persimmon bread bakes ripe persimmon pulp with brandied raisins, walnuts, and warm spices into moist loaves. Midwestern fall classic with a boozy twist.

Roasted sweet potato wedges drizzled with a glossy balsamic-honey reduction. The vinegar cooks down to a syrupy glaze, finished with butter, that balances sweet caramelized edges against a sharp tang.

Creamy cabbage soup: shredded cabbage simmered low in butter and whole milk until silky, finished with hot smoked sausage. A rib-sticking Eastern European-style soup with just six ingredients.

Quick ground beef gumbo made with condensed chicken gumbo soup, bouillon, and green pepper. A shortcut weeknight version served over rice or on toasted buns.