4,001 salty recipes

Raisin bulgur pilaf with cumin, made by soaking cracked wheat in boiling water with no stovetop cooking. A simple, high-fiber vegetarian side dish with just five ingredients.

Chilled cantaloupe soup blended smooth with fresh orange juice, cream, and a pinch of ginger. A no-cook cold soup that's refreshing on hot summer days.

Mock chopped liver spread made with lima beans, hard-boiled eggs, sauteed onions, and ground nuts. A vegetarian Jewish deli classic that mimics the real thing without any liver at all.

Sopa de ajo caldosa: a humble Spanish garlic soup with fried bread, eggs swirled into the broth, and a kick of red pepper. Just 7 pantry ingredients and 40 minutes.

Homemade red chili sauce from dried red chili pods, garlic, and salt. Just three ingredients blended smooth for enchiladas, tamales, burritos, and any Mexican dish that needs real chile flavor.

Your basic burger recipe with ground beef, onion powder, salt, and pepper. The secret is a light touch when mixing and shaping. Overworked meat makes tough, dense patties.

Blanched asparagus shocked in ice water to lock in bright green color, then drizzled with peanut oil and finished with minced shallots and parsley. A 15-minute healthy vegetarian side dish.

Old-fashioned stone crock pickles made over 15 days with a salt brine, alum soak, spiced vinegar cure, and sugar layering. A heritage pickling method that produces crisp, sweet pickles that keep indefinitely.

Pickled cherries with hyssop: fresh cherries packed in red wine vinegar brine with fresh hyssop sprigs, then water-bath processed for shelf-stable jars. Tart, floral, herbal, and a stunning partner for cheese boards, roast duck, or cocktails.

A simple all-butter pastry dough made by hand: flour and cold butter rubbed together, bound with a little water, then chilled to rest. A flaky, versatile base for pies, tarts, and galettes.

Low-fat honey bran muffins made with egg whites, skim milk, and wheat bran soaked in boiling water. Lightly sweet with honey and brown sugar. Small batch of six.

I made this because it sounded soooo good! It was delicious. And those in my family that tried it really liked it too!

Rhubarb dream bars with a buttery shortbread crust and tangy rhubarb custard filling. A two-layer spring dessert bar that balances sweet, tart, and buttery in every bite.

Rum pecans candied with dark rum, instant coffee, cinnamon, and sugar in one saucepan. Only 3 ingredients beyond the nuts and ready in 20 minutes flat.

Boston cream pie from scratch with a sponge cake split and filled with vanilla custard, topped with a glossy chocolate ganache glaze. The classic American dessert done right with three handmade components.

Grilled bread salad with fresh figs, roasted red peppers, basil, and a balsamic-lemon vinaigrette. A summer grilled panzanella that turns stale bread into a smoky, fig-sweet main course salad.