5,358 salty recipes

Pureed broccoli soup with celery, onion, and heavy cream, brightened with lemon juice and a kick of Tabasco. A simple 30-minute cream soup that serves a crowd.

A simple, yet delicious soup made with succulent beef, carrots, celery, turnips and parsnips.

Kosher Creole seafood gumbo built on the holy trinity of onion, pepper and garlic, simmered with tomatoes, okra and tender fish fillets over rice. A shellfish-free gumbo that freezes beautifully.

Whole red snapper baked in a spiced tomato sauce with jalapenos, capers, and olives. Warm cinnamon and cloves give this Tex-Mex fish a Veracruz-style twist that's bold and bright.

A very hearty and nutritious meal, one which will certainly satisfy every appetite!

Peanut butter bon bons: soft, chewy peanut butter cookie balls coated in melted milk chocolate. A chocolate-peanut butter treat that looks fancy but uses simple pantry ingredients.

Picante potato salad with corn, red bell pepper, and scallions in a cumin-spiked vinaigrette. A mayo-free Mexican-style side dish served cold with fresh cilantro.

Chocolate walnut bar cookies cut into neat triangles with a smooth vanilla butter frosting. Fudgy, nutty, and cute enough for a cookie tray or bake sale.

Indonesian nasi goreng with pork, chicken, shrimp, fresh chilies, soy sauce, and a sliced thin omelette on top. The classic Indonesian fried rice served with shrimp crackers for crunch.

Fig honey cookies with dried figs, coconut, orange zest, and lemon extract in a honey-sweetened drop cookie. Chewy fruit-filled bites with a warm citrus fragrance.

Apricot chocolate coffeecake baked in a bundt pan with cream cheese batter, cocoa, dried apricots, chocolate chips, and almonds. Rich, layered, and perfect for brunch.

Savory Creole corn muffins packed with cheddar, American cheese, red bell pepper, pimiento, and onion. Golden, cheesy, and ready in under an hour.

Green beans braised in white wine with summer squash, cherry tomatoes, oregano, and a shower of Parmesan. A light, healthy 30-minute side that puts peak-season produce front and center.

Loaded vegetable stew with dolma simmers fish-and-rice dumplings in a paprika, cumin, and turmeric-spiced broth with carrot, daikon, tomato, and zucchini. A Persian-leaning seafood stew you eat with a spoon.

The key to the subtly balanced flavors in this dish is using very fresh produce. Walnut sized new red potatoes from a farmers market work best.

Thai stir-fried gemfish with green beans and mushrooms in a lemongrass-garlic paste with fish sauce, crushed peanuts, and bird's eye chillies. A fast, fragrant weeknight dinner served over rice.