5,249 salty recipes

Classic oyster stew with shucked oysters gently cooked in butter, then combined with scalded milk and cream. Seasoned with white pepper and nutmeg. Simple, rich, and traditional.

Creamy no-cook shrimp dip made with cream cheese, cream of shrimp soup, lemon juice, and tiny shrimp. Just mix, chill overnight, and serve with crackers or veggies for an easy party appetizer everyone will crowd around.

Smoked chicken drumsticks rubbed with a triple-pepper blend, paprika, thyme, and garlic, then slow-smoked over wet wood until juicy and tender. A barbecue classic with serious heat.

Simple lettuce salad dressed in a homemade vinaigrette of olive oil, white vinegar, garlic, basil, and scallions. A fresh, classic side salad with no-fuss dressing.

Semur banka: Indonesian braised beef in dark soy sauce with tamarind, molasses, ginger, garlic, and nutmeg. Low and slow for 2 hours until fork-tender and saucy.

Mexican-style burger toppings with salsa, cumin, oregano, lettuce, and tomato. A quick, flavorful way to give grilled hamburgers a Tex-Mex twist in just 5 minutes.

Sanbaizu is a classic Japanese dipping sauce made with rice vinegar, dashi, soy sauce, and sugar. A light, tangy all-purpose condiment for dumplings, sashimi, and sunomono.

Benihana-style hibachi shrimp with butter, cream, parsley, and a squeeze of lemon. Restaurant teppanyaki shrimp recipe to make at home on a griddle.

Filled tortillas are make-ahead pinwheel appetizers, flour tortillas spread with spiced cream cheese, jalapenos and black olives, then rolled, chilled and sliced into bite-size rounds. Crowd-pleasing party finger food.

The duck breasts are marinated in a mixture of apricot preserve, sherry vinegar, cumin and cayenne pepper to boost the flavor. Grilling gives the breasts extra deliciousness. Easy yet tasty.

Microwave roasted chicken stuffed with fresh parsley and rubbed with olive oil, lemon juice, thyme, and tarragon. A quick whole chicken dinner that cooks in about 30 minutes.

Turkey burgers seasoned with Worcestershire and onion salt, topped with butter-sauteed mushrooms. A leaner burger with savory depth, ready in 30 minutes.

Hamburger pastry hand pies stuffed with seasoned ground beef, onions, vegetables, cheese, and ketchup, all wrapped in a flaky pie crust. A classic American-style meat turnover for lunchboxes, potlucks, or weeknight dinners.

Twice-baked potatoes stuffed with ham, egg yolks, and milk, topped with folded egg whites for a puffy, golden souffled finish. A clever way to use leftover ham.

Michigan chili dog sauce simmered low with ground beef, chili powder, paprika, and dry mustard. The authentic Coney Island method: never brown the meat, just simmer for an hour.

Sweet and tangy peach barbecue sauce with brown sugar, ginger, and mace for basting grilled hot dogs, pork, or chicken. This fruity twist on classic BBQ sauce comes together in 10 minutes flat.