5,249 salty recipes

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Chicken soup with light, fluffy matzo balls, parsnips, broccoli, and mushrooms in a savory broth. A vegetable-loaded twist on the classic Jewish comfort soup, finished with fresh dill.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

Spaghetti squash casserole with fresh tomatoes, crispy garlic, mozzarella, and Parmesan. Low-carb, vegetarian, and diabetic-friendly, all made in the microwave.

Tender braised beef cubes oven-simmered with butternut squash, dried cranberries, thyme, and sage. A cozy fall dinner for two that fills the kitchen with warm, earthy aromas.

Halibut steaks baked in foil packets with tomatoes, black olives, capers, and garlic. An Italian-style fish dinner with zero cleanup and bright Mediterranean flavors.

Indian prawn curry with dhania, turmeric, ginger, chili, and cinnamon. Prawns are boiled dry with spices, then fried with browned onions and fresh coriander for a dry-style curry.

Grilled sirloin steak marinated in gin, dry vermouth, garlic, and herbs, garnished with pimento-stuffed olives. A cocktail-inspired steak with real martini flavor.

No-bake chocolate cream cheese candies studded with miniature marshmallows and rolled in shredded coconut. Retro confection ready in 2 hours for holiday platters.

Crunchy buttermilk coleslaw with napa cabbage, snow peas, and grated carrots in a tangy ginger-rice vinegar dressing. An Asian-leaning slaw that skips the heavy mayo load.

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

Spinach-packed ground beef patties broiled with melted mozzarella and served on toasted English muffins. A Florentine twist on the classic burger, ready in 30 minutes.

Lamb marinated in red wine, and served with a mash made with Alpine Pepper.

Deep-fried chicken wings tossed in a hot sauce butter glaze with liquid smoke, horseradish, and Worcestershire, then baked until the sauce caramelizes.

A copycat of the popular spice mix. This version has less salt than the store bought mix which I find way too salty.

Overnight marinated chicken with vinegar, rosemary, marjoram, and white pepper. Grill or oven-roast for tender, herb-infused meat with a tangy kick from the vinegar marinade.