4,482 salty recipes

Buttermilk coleslaw with sour cream, apple cider vinegar, celery seed, and a kick of hot sauce. A tangy, creamy slaw that skips the mayo entirely.

Louisiana red beans and rice with the holy trinity, cumin, thyme, and hot sauce. A hearty vegetarian version of the Cajun Monday classic, served over steamed rice.

Chunky minestrone loaded with red potatoes, white beans, barley, corn, and peas in a crushed tomato broth with leeks and basil. Makes a full gallon for big batch meal prep.

Big-batch river-style chili with stewing beef, bacon, kidney beans, dried mushrooms, and serious heat from red pepper flakes and hot sauce. Simmered low and slow until thick and deeply flavored.

Turkey pumpkin chili with great northern beans, kidney beans, crushed tomatoes, and canned pumpkin. A lean, high-fiber fall chili loaded with cumin, oregano, and chili powder.

Toasted cumin, chili powder, enchilada sauce, beans, and corn simmered into a bold Southwestern sauce served over pasta with melted cheddar on top.

A savory bread machine loaf loaded with whole wheat flour, cottage cheese, yogurt, and whole dill seed. Protein-rich, herb-fragrant, and effortless to make.

Pumpkin chocolate chiffon pie with a no-bake chocolate-walnut crust and an airy spiced pumpkin chiffon filling. A holiday showpiece blending pumpkin and chocolate flavors.

Maple-apple oatmeal cookies with real maple syrup, fresh apples, applesauce, currants, and a crunchy oat-brown sugar topping. Soft, cakey fall cookies baked low and slow.

Wholesome carrot bran brownies with whole wheat flour, tahini, and maple syrup, crowned with a luscious apricot glaze. A fiber-rich treat that satisfies your sweet tooth without the guilt.

Pueblan tinga, a smoky Mexican stew of shredded pork or chicken with charred tomatoes, chipotle in adobo, chorizo, and warm spices. Serve over rice or stuffed into bolillos.

Moroccan lamb stew with chickpeas, sweet raisins, slivered almonds, and warm spices (cinnamon, allspice, cayenne). Tender lamb simmered to spoon-soft over fluffy couscous.

Layered coffee cake with a cream cheese and condensed milk filling, canned peaches, chopped nuts, and a cinnamon-brown sugar crumb topping.

Multigrain breakfast mush with brown rice, oats, cornmeal, buckwheat, and bran simmered with ginger, cinnamon, and honey, then topped with fresh blueberries. A fiber-rich, vegan hot cereal powerhouse.

Praline pumpkin pie with a buttery pecan-brown sugar layer baked beneath the spiced pumpkin custard. Topped with whipped cream and buttered pecan halves.

Roasted butternut squash and red lentil soup pureed with orange juice and spiced with cinnamon, cumin, coriander, and ginger. A vibrant, velvety vegan bowl.