4,613 salty recipes

Bran muffins with molasses, cornmeal, and raisins made with no eggs and no butter. A high-fiber, one-bowl muffin recipe that comes together in minutes.

Irish freckle bread is a soft potato yeast bread studded with raisins. Made with mashed potatoes and potato water for an incredibly tender, moist crumb.

A creamy red potato salad with sweet pickle crunch, chopped egg, celery, and a tangy mustard-mayo dressing. Skin-on red potatoes hold their shape. A make-ahead picnic and barbecue classic.

Restaurant-style plum chutney with blood plums, apples, currants, ginger, curry powder, and brown sugar. A big-batch preserve that improves with age. Great for gifting.

A spicy and scrumptious dish made with cabbage, potatoes and hot green peppers.

Bread machine eggnog oat bran bread with whole wheat flour, rolled oats, cinnamon, and vital wheat gluten. A hearty holiday loaf with seasonal eggnog flavor.

Crostini topped with a chunky artichoke and white bean spread brightened with lemon and basil, finished with crumbles of oven-crisped prosciutto. An easy Italian appetizer built from pantry staples.

Good as a salad dressing or dip, wonderful with boiled shrimp as an alternative to ketchup-based dip, and fantastic with Onion Mums.

Buttermilk whoopie pies: pillowy chocolate cake cookies sandwiched around fluffy marshmallow buttercream. The classic New England diner dessert, soft, sweet, and snack-cake delicious.

Giant-batch spaghetti sauce with ground beef, blended onions, bell peppers, mushrooms, and tomato paste simmered all day. A freezer-friendly family recipe meant to fill two 5-gallon pots and stock your freezer for months.

Whole wheat flowerpot bread with oatmeal and molasses, baked in clay pots for a rustic round loaf. A fun yeast bread that rises right in the pot for a charming presentation.

Five-bean soup with lima, great northern, kidney, pinto beans and split peas simmered with cumin, savory, bay leaf, and stewed tomatoes. A hearty from-scratch bean soup.

Almost whole wheat challah made in the bread machine: an egg-enriched Jewish bread blending whole wheat and white flour for a soft, hearty loaf, finished with egg wash and poppy seeds. No braiding, just measure and press start.

Yellow split pea soup simmered with a ham bone, carrots, celery, and thyme for 3 hours until thick and smoky. A hearty, old-fashioned soup that turns a leftover ham bone into a full meal.

Minute steak stew turns budget-friendly round steak into a hearty one-pot meal, dredged in seasoned flour, browned, then simmered with potatoes, carrots, peas, and a tomato-based broth. Old-fashioned comfort food.

Freezer slaw is a make-ahead cabbage slaw that freezes without going soggy. Salt-cured cabbage, carrots, and peppers in a sweet-tart vinegar dressing. Lasts months in the freezer.