5,358 salty recipes

Chili with beans built the old-school way: overnight soaked pintos, three kinds of meat, and a slow simmer that coaxes out real depth. Cumin, cayenne, and jalapeños do the talking.

Salmon scallops pounded paper-thin, flash-cooked in seconds, and served over wilted garlicky spinach with a bright lemon-parsley pan sauce. French bistro technique for sky-high quality dinner.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.

Mix-in-the-pan chocolate fudge cake with no eggs, no milk, no butter. Poke three holes, pour, stir, and bake. The original depression-era wacky cake that still delivers.

Moroccan-style lamb with honey, saffron, almonds, raisins, and chickpeas braised in a clay pot. A fragrant one-pot main dish with warm spices, served over brown rice or bulgur.

Roasted tomato and mint salsa with fire-blackened Roma tomatoes, serrano chiles, cilantro, fresh spearmint, lime, and orange zest. A smoky, herbaceous Southwestern salsa for grilled meats or chips.

Chocolate-filled ravioli cookies are sweet pasta-shaped pillows with a crushed chocolate-walnut filling, sealed with fork tines and brushed warm with honey. The Italian-American holiday cookie that doubles as edible art.

Old-fashioned apple dessert with brown sugar, walnuts, and raisins on the bottom, topped with cake batter and baked upside-down. Serve warm with whipped cream for pure comfort.

Uses leftover slow cooked brisket to make the sloppy joes.

Fettuccine Alfredo with butter, cream, and Parmesan tossed into a silky sauce in 20 minutes. A splash of Romano adds sharpness to the classic.

Lattice-top apple pie with Kahlua coffee liqueur, brown sugar, and a toasted pecan layer baked into the bottom crust. A grown-up twist on a Thanksgiving classic.

A buttery raisin scone bake layered with strawberry jam, scored into warm wedges. All the flaky charm of individual scones with half the fuss.

A proper Irish chocolate cake made with Guinness stout, cocoa, and dark brown sugar, sandwiched with a bright orange buttercream. Rich, malty, and a wee bit boozy.

Strawberry, melon, and avocado salad fans avocado and cantaloupe over baby spinach, tops with berries, and drizzles with honey-sherry-mint dressing. A stunning brunch salad.

Georgia-style barbecue moppin sauce with butter, vinegar, Worcestershire, paprika, and cayenne. A thin, tangy basting sauce for smoking poultry and pork.

Oven-fried zucchini sticks bread fresh zucchini in a whole wheat flour and cornmeal mix, then bake on a hot sheet pan until golden crisp. No deep fryer, no guilt.