4,482 salty recipes

Classic Nestle Toll House chocolate chip cookies with butter, brown sugar, semi-sweet morsels, and chopped nuts. The original back-of-the-bag recipe that started it all.

Crispy deep-fried spring rolls packed with curry-marinated ground chicken, cellophane noodles, napa cabbage, and fresh vegetables. Served with a fiery homemade chili-cilantro dipping sauce that brings serious heat.

Meatloaf for 120: a scaled-up classic ground beef, oats, and tomato juice meatloaf with tangy ketchup-mustard glaze. 16 loaves for church suppers, reunions, and crowd feeding.

Another salad substitute that's both scrumptious and entertaining for dinner with family or friends.

Italian biscotti loaded with almonds, hazelnuts, and pine nuts, scented with orange zest and Godiva chocolate liqueur. Twice-baked for the classic dunkable crunch.

Wholesome bran bread studded with sesame and poppy seeds, sweetened with honey and orange juice. Dense, hearty loaf perfect for toasting and spreading with butter.

Scheherazade casserole: the classic Moosewood vegetarian bake of bulgur, ground soybeans, tomatoes, cumin and feta cheese. Middle Eastern-spiced, protein-rich and a co-op cookbook hall of famer.

Add some sunshine to your dinner with this scrumptious casserole made with lima beans, chickpeas and red wine.

Compared to restaurant and store-bought veggie burgers this is the best black bean burger recipe I’ve ever tried. Add a quick avocado salsa for a topping and we're in love.

Vegetarian lentil loaf with sauteed onion and tomato, Parmesan, breadcrumbs, and milk baked golden with a crispy crumb topping. High-fiber, low-fat, and ready in under an hour.

Deep-fried pumpkin doughnuts with buttermilk, nutmeg, cinnamon, and ginger, rolled in sugar while still warm. Tender, spiced, and golden crisp outside.

Five-bean salad with green, navy, lima, garbanzo, and kidney beans tossed with bell pepper, celery, and onion in a sweet-tangy vinegar marinade. The make-ahead potluck classic, vegan friendly.

Chili bean and rib soup with fork-tender pork spareribs, slow-simmered red beans, and chili powder warmth in a tomato broth. Topped with melty Monterey Jack for a deep, smoky bowl.

Portuguese kale soup (caldo verde-style) with linguica or chourico, kidney beans, cabbage, and potatoes. A hearty New England-Portuguese immigrant classic.

This is a very healthy salad, different kinds of vegetables, we always cook this simple and tasty salad.

Try this savory crockpot dish that uses common ingredients off of your shelves to create an amazing soup you will love!