10,000 salty recipes

Homemade sourdough bread with dried apricots, walnuts, and whole wheat flour. Makes 3 loaves with a tangy crumb and pockets of sweet fruit.

Honey curry chicken wings: oven-baked, basted in a butter-honey-mustard-curry glaze that turns sticky and lacquered. A party platter staple with retro charm and serious flavor.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Paksiw na isda, the Filipino vinegar-poached fish with bangus, ginger, bitter melon, and eggplant. A tart, clean-flavored one-pot that tastes better after aging two days in the fridge.

A new but scrumptious side dish that can be served with baked fish or a pot roast.

Butterscotch dandy cake folds homemade hard-ball butterscotch syrup into a tender two-layer cake, then crowns it with a cooked brown sugar buttercream. A real-deal Southern butterscotch cake from scratch.

Grandma's New England pickles: whole cucumbers pickled in a vinegar, salt, sugar, and dry mustard brine for 30 days. Tangy, addictive, old-school homemade pickles with a bite.

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.

Raw stuffed mushrooms filled with cream cheese, deviled ham, and pimento olives - a no-bake party appetizer you can prep a full day ahead. Ready in 30 minutes, serves 24.

Set-it-and-forget-it French bread for your bread machine. Six ingredients including bread flour and a touch of butter for richness. Press start and walk away.

Classic Pennsylvania-style oyster stew with fresh oysters in their liquor, scalded milk and butter. Four ingredients, ready in 10 minutes. Old-fashioned simplicity.

Hearty oatmeal boosted with chewy wheat berries, white raisins, cinnamon, and toasted almonds. Cooked with soy milk for a dairy-free, high-fiber breakfast ready in 20 minutes.

Savoy cabbage and corn chowder with new potatoes, green chili peppers, and a blend of crushed fennel, coriander, and dill in a light milk broth. Half-pureed for creamy texture.

A hearty flatbread with whole wheat and rye flours.

Old-fashioned crumb cake made with sour milk, cinnamon, and nutmeg. The same flour-butter mixture forms both the spiced cake batter and the crumbly streusel topping. One bowl, one pan.

Whole poached salmon served with a warm lobster butter sauce made from reduced shell stock and lemon. An elegant British-style centerpiece for special occasions.