5,249 salty recipes

Fork-tender beef rump roast braised in red wine and sour cream with carrots and onions. A Sunday-worthy pot roast with silky homemade gravy.

Classic Greek tyropites (cheese triangles) with feta, ricotta, and nutmeg wrapped in buttery phyllo dough and baked golden. Makes 60 crispy, flaky appetizers for parties and holiday gatherings.

North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.

Peruvian-style beef skewers marinated overnight in jalapeño-spiked vinegar marinade and grilled over mesquite for smoky, spicy, tangy street food at home.

Chocolate hazelnut raspberry thumbprints: chocolate-cocoa cookies rolled with ground toasted hazelnuts, indented and filled with raspberry jam. Three dozen elegant holiday cookies.

Grilled steak with fresh corn salad: charred sweet corn tossed with tomatoes, bell pepper, basil, and red wine vinegar alongside garlic-rubbed strip steak. Summer cookout simplicity at its best.

This arugula salad is so easy to make, and the fresh veggies give you so refreshing taste; it can be served with any main course.

Choose wild salmon to reap the health benefits of this fatty fish. Wild salmon is easily identifiable as its flesh is bright red and contains very little fat (very thin white stripes in the flesh). Since wild salmon swim in the wild eating what nature intended them to eat, their nutritional profile is more complete. Farmed salmon, by comparison, are fed an unnatural diet of soy and corn (never found naturally growing in the ocean!) along with chicken and feather meal. This unnatural diet means that the nutritional content of farmed salmon is markedly different from the wild variety. In particular, its omega-3 fatty acid content is much lower. Farmed salmon also contain a lot more fat (since they can't swim around as freely) and are often carriers of toxic viruses.

Pepper beef balls simmer tender meatballs in a glossy soy-ginger sauce with green peppers, onion, and tomato, thickened to coat. A pepper-steak twist in meatball form, served over rice.

Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.

Veal scallopini with onions, green peppers, and mushrooms in a lemony, garlic-mustard sauce. Microwave-finished Italian-American classic ready quickly.

Mexican-style crab and avocado cocktail with jalapeno, cilantro, tomato, garlic, and fresh lime juice. A no-cook seafood appetizer that's bright, creamy, and spicy.

They are great for appetizer when you have guests to come over.

Crispy Filipino lumpia Shanghai filled with seasoned pork and shrimp, water chestnuts, and green onions, wrapped in thin lumpia wrappers and deep fried golden.

Lamb Klephtiko: Greek-style boneless leg of lamb studded with garlic, bay, cinnamon, and oregano, wrapped in parchment and slow-roasted 4 hours until fall-apart tender.

African spice and herb mixture. Classic Ethiopian style flavors to spice up your meals.