5,358 salty recipes

Old-fashioned chicken soup simmers a whole chicken with chicken feet, garlic, carrots, celery, and herbs for three hours to extract maximum flavor and collagen. Grandma-style cure-all served over pastina or rice.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Moist pumpkin bread with cinnamon, nutmeg and crunchy walnuts baked in a single loaf pan. A cozy Southern quick bread that keeps for days and fills the kitchen with warm spice.

Soft potato bread made with instant potato flakes and a bread machine for mixing. The starch keeps this loaf tender and moist days longer than standard white bread.

A moist, cinnamon-spiced carrot cake loaded with 3 cups of shredded carrots and topped with a classic cream cheese frosting. Bake as round layers or a 9x13 sheet.

Classic stuffed bell peppers filled with ground beef, rice, corn, and tomato sauce, then baked in a casserole dish. A filling one-dish dinner the whole family will love.

Rhubarb-apple bread with tart rhubarb and sweet apples in a spiced quick bread with cinnamon, cloves, and chopped nuts. Makes two loaves that keep for 10 days refrigerated.

Parisian hearts, a French almond cookie sandwich cut in heart shapes, filled with lemon icing and raspberry jam peeking through a cutout center. Elegant, buttery, and bakery-beautiful.

Four-in-one oatmeal cookie base that yields 4 different cookies by adding raisins, peanuts, chocolate chips, or coconut. One dough, four flavors, great for batch baking.

BLT corn chowder puts bacon, lettuce, and tomato into a creamy potato and corn soup. Made with skim milk and Canadian bacon, it's lighter than it looks and ready in 35 minutes.

Warmly spiced buttermilk layer cake with cinnamon, nutmeg, allspice, and cloves. A one-bowl recipe that bakes into two tender layers ready for your favorite frosting.

A tender and juicy pork chops dish made with chicken broth, parmesan cheese and white wine.

Finger licking sticky authentic Chinese barbecue spareribs at home. Chinese spare ribs are one of the most popular Chinese restaurant take-out favorites.

No-cook cream cheese fudge made with unsweetened chocolate, powdered sugar, and chopped nuts. Smooth, dense, and rich with zero time at the stove.

Slow cooker beef shanks braised in beer and tomato paste with mushrooms, carrots, red potatoes, and garlic, finished with fresh lemon zest and juice. Set it and forget it for up to 9 hours.

Homemade Cajun spice blend with paprika, filé powder, cumin, coriander, fenugreek, and fennel. Ornish-friendly with no added fat. Makes 2 cups in 10 minutes flat.