4,613 salty recipes

The variety of spices in this recipe help create a wonderful aroma in the kitchen. Can be used in place of any seasoning or marinade!

Vegan lentil carrot burgers with mashed lentils, tomato paste, and bread crumbs pan-fried until golden. A simple, egg-free plant-based patty ready in 25 minutes.

Butterscotch banana bread loaded with mashed bananas, butterscotch chips, chopped nuts, and warm cinnamon-nutmeg spice. Makes two full loaves or four mini gift loaves.

Instead of having to tip the delivery boy, try this simple recipe that will have you making a delicious deep-pan pizza in no time at all!

Traditional Irish beef stew with round steak, whole potatoes, carrots, parsnips, and pearl barley simmered low and slow. Hearty, thick, and honest pub fare.

Moist bundt cake spiked with apple schnapps, applesauce, and warm spices. Raisins and nuts add texture. Beat for 4 minutes total for ultra-tender crumb. Great for fall gatherings or holiday gifting.

Fettuccine with zucchini, red bell peppers, tomatoes, garlic, and red pepper flakes in olive oil. A vibrant, vegetable-forward pasta dinner ready in 25 minutes with no cream or cheese needed.

Bran molasses muffins made with All-Bran cereal, dark molasses, and plump raisins. A hearty, old-fashioned breakfast muffin with a dense, moist crumb and rich caramel sweetness.

Whole wheat date and almond bread machine loaf: hearty oat, whole wheat and bread flour base studded with sweet chopped dates and toasted almonds. Healthy breakfast bread, hands-off.

These delicious meatballs can be used as a simple appetizer or can accompany pasta to complete a main dish.

A rustic French fish soup from Brittany with chunky fish, potatoes, and herbs simmered in a fragrant broth. Served over crusty bread with fish and potatoes on the side.

Old-fashioned marshmallow fudge with unsweetened chocolate, milk, corn syrup, and vanilla. Cooked to soft ball stage, beaten until thick, then studded with marshmallow pieces.

Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.

A traditional British chutney made with fresh or dried apricots, onions, raisins, and walnuts, simmered with spices and vinegar until thick and jammy.

Pearl barley simmers in chicken stock with carrots, turmeric, and lime juice, then gets finished with sour cream in this Persian-inspired soup that's both hearty and surprisingly bright.

Hearty homemade yeast bread with bran, dark molasses, and sunflower seeds. Two rustic loaves with a chewy crust and soft, nutty crumb. Worth every minute of the rise.