8,765 salty recipes

Classic baba ghanoush with fire-charred eggplant, tahini, lemon juice, and garlic, topped with parsley and olive oil. The traditional Middle Eastern smoky eggplant dip done right.

German rye beer bread made in a bread machine with rye flour, caraway seeds, and a full bottle of beer. A dense, malty loaf with old-world flavor and almost no effort.

Creamy and tasty tzatziki sauce is quick and easy to make, and packed with flavor. A delicious addition to accomplish any meat course.

Within about 10 minutes, this Mexican coleslaw is ready to go. Refreshing, light, tasty and packed with goodness.

Soft gumdrop cookies made with buttermilk and brown sugar. The gumdrops stay chewy while the cookies bake up tender with slightly crisp edges.

Yeast pumpkin biscuits are soft, fluffy yeast-raised rolls tinted gold and tender with pumpkin puree. Lightly sweet and pillowy, they're a beautiful addition to the Thanksgiving bread basket.

Aunt Ann's classic homemade waffles use whipped egg whites for an extra-light, crispy result. A weekend breakfast favorite served with fresh berries and maple syrup.

Brussels sprouts, steamed just until crisp tender and tossed in a creamy bacon and horseradish sauce.

Very nice flavor and easy to make. I drizzled some of the marinade over the salmon during the covered cooking time and used it as a sauce. I might add some chopped fresh ginger to the marinade next time. Cooking time was perfect.

Creamy peanut butter fudge with marshmallow cream for guaranteed-smooth texture, no graininess, no failed batches. A full pound of peanut butter per pan delivers rich, melt-in-mouth squares.

Strawberry biscuits, drop biscuits studded with fresh chopped strawberries and optional pecans. Hot from the oven with butter and cold milk, the unofficial breakfast of June.

Caramelized Brussels sprouts roasted with toasted hazelnuts in nutty brown butter. Quick high-heat side dish with crispy edges and tender centers in under 25 minutes.

Lower-fat banana bread with fresh berries, made with whipped egg whites instead of whole eggs and just a third cup of margarine. A lighter quickbread that stays moist for days.

Minted split and green pea soup blends earthy split peas with sweet green peas and fresh mint. A bright, low-fat soup that works hot in winter or chilled in summer.

Vibrant pink beetroot dough swirls through pale yeast dough in this stunning two-tone loaf. Natural beet juice creates the vivid color while butter enrichment keeps the crumb soft and tender.

Avgolemono is the classic Greek lemon-egg rice soup, a silky chicken broth thickened with whisked eggs and fresh lemon juice. Light, restorative, and ready in 35 minutes.