8,765 salty recipes

Green beans with shallots, blanched crisp-tender then tossed in butter with sweet shallots and brightened with lemon and parsley. A simple, elegant French side dish that comes together fast.

Spicy homemade guacamole mashed with ripe avocado, fresh lime, cilantro, and garlic, then kicked up with chopped green chilies. Bright, fresh, and ready for a bowl of tortilla chips.

Lángos is the iconic Hungarian deep-fried flatbread, crispy outside, fluffy inside, traditionally topped with sour cream, garlic, grated cheese, or ketchup. A street food classic from Budapest's market halls.

Banana cinnamon waffles with mashed banana and applesauce in place of fat. Low-fat, egg-white only batter for a fluffy, lightly sweet weekend breakfast.

Eggplant tomato chutney: a savory-sweet relish of cubed eggplant simmered with tomatoes, garlic, currants, and tarragon vinegar. A Mediterranean-style condiment for grilled meats, cheese boards, or crusty bread.

Try this scrumptious East Indian favorite that can be used instead of bread.

These lovely maple syrup roasted sweet potatoes are tasty with a nice crust to the skin, not mushy at all. The slightly tart but sweet carmelized exterior is a refreshing change to this classic fall vegetable.

Shredded cabbage stir-fried with curry spices, tomatoes, and carrots until tender-crisp in this quick African-inspired side dish that's ready in 25 minutes.

Creamy and cool. Great with any spicy food to cool the palate. Traditionally served at almost any East Indian meal raita is an everyday staple.

Roasting gives the brussels sprouts deliciously smoky taste, maple syrup adds welcome caramelization, and the toasted hazelnuts brings warm nuttiness. Even if you are not a fan of these cute small cabbages, you will change your mind after this dish.

Grama's dill pickles are a classic hot-pack brine of white wine vinegar, water, and pickling salt poured over fresh cucumbers with sprigs of dill. Crunchy old-school pickles, ready after a few weeks of curing.

Homemade flower bread shapes a soft enriched dough into a pretty twisted flower: strips bundled, twisted, and tucked, then egg-washed to a glossy gold. A showy, soft-crumbed bread for jam or butter.

Put a smile on your kids' faces when they get this scrumptious muffin in their lunch bags.

Mexican hot chocolate whisks unsweetened cocoa with honey, cinnamon, and a touch of nutmeg into warm milk for a cozy, spiced sipper. From-scratch and naturally sweetened, no powdered packets required.

Betty Carter's refrigerator pickles use a no-cook cold brine of vinegar, sugar, salt, celery seed, mustard seed, and turmeric. Five days in the fridge and they're ready. Last a year in the jar.

Soft, pillowy pita bread made entirely with whole wheat flour. Watch them puff up like magic in a hot oven for authentic pocket breads perfect for stuffing.