8,766 salty recipes

Garlic bagels with a double hit of garlic powder and fresh minced garlic baked right into the dough. Bread machine kneaded, boiled for chew, and baked golden. A garlic lover's breakfast dream.

Roggenbrot, a traditional German rye bread with molasses, milk, and butter. Shaped into two round loaves with a dark, earthy crumb and soft crust.

Potato-pear salad with thinly sliced boiled potatoes and fresh pears in a simple oil and vinegar dressing. Serve warm or chilled on a bed of romaine.

Roasted honey-ginger chicken rubbed with lemon and basted with a honey-peanut oil glaze until golden and sticky. A simple whole chicken recipe with just six ingredients.

Southern mustard greens slow-simmered with smoked ham hocks, cabbage, and potatoes in a peppery pot likker. A one-pot soul food classic cooked low and slow.

Hazelnut oil, balsamic vinegar and a bit of orange juice. How can you go wrong?

Minted quinoa fruit salad with strawberries, kiwi, and mandarin oranges tossed in a pureed mint-yogurt-orange juice dressing. A light, refreshing grain salad served chilled.

Thin crepes filled with sliced bananas tossed in lemon juice, nutmeg, and cinnamon sugar, then dusted with powdered sugar. A warm, citrusy brunch treat ready in 20 minutes.

Simple biscuit-style apple dumplings with baking powder pastry wrapped around cinnamon-sugar filled apples. Bake until tender, serve warm with milk or cream.

Carciofi dorati e fritti, golden fried artichokes dredged in flour, dipped in beaten egg yolks, and pan-fried crispy. A classic Italian Jewish preparation with just lemon and salt.

Whole wheat pie crust made with a blend of whole wheat and white flour for a nutty, flaky pastry. A simple 5-ingredient dough that works for both filled pies and blind-baked shells.

Inherited from Spain, this codfish dish is a favorite of the Mexicans.

Sopa de ajo, a traditional Spanish garlic soup with stale bread cubes fried in olive oil, simmered in water with cayenne. Peasant cooking at its finest with just 6 ingredients.

Yeast ferment starter made with potato water, mashed potato, sugar, and dry yeast. Speeds up bread dough rising and adds soft texture to homemade yeast breads.

Homemade chocolate sauce with semi-sweet chocolate, butter, sugar, and a splash of vanilla. Glossy, pourable, and shelf-stable for 6 months in the fridge. The make-ahead dessert sauce that beats every jarred version.

Pasta alla carrettiera is a no-cook Italian sauce of raw tomato, garlic, fresh basil, and red pepper flakes pounded into a rough paste with olive oil, then tossed with hot spaghetti. Bright, raw, summer-perfect.