5,249 salty recipes

Cocoa chili is a slow-simmered [ground beef](/recipes/ground-beef) chili with unsweetened cocoa powder stirred into the spice base. The cocoa adds bittersweet depth without sweetness, amplifying chili powder, cumin, and tomato.

Grilled Hawaiian fish draped in a silky basil-coconut curry sauce with lemongrass, ginger, kaffir lime leaves, and homemade red curry paste. Island-meets-Thai fusion, fresh and fragrant.

Shahi dal is a royal Indian lentil dish with pigeon peas simmered in whole spices like cardamom, cinnamon, and cloves, then finished with a ghee-fried onion tadka. Vegetarian comfort food served over rice.

Butterflied shrimp in savory black bean sauce with ground pork and vegetables. This Chinese-American classic with egg ribbons is ready in just 20 minutes over rice.

When preparing this popular breakfast dish at home you can control the type and quantity of oil being used, the type of bee hoon (organic brown rice bee hoon is widely available now and not expensive) and use as many different green vegetables as you have on hand to increase its nutritional profile.

Thai-style clay pot shrimp with glass noodles, homemade cilantro-garlic-pepper pesto, ginger, and a savory sauce of fish sauce, oyster sauce, and sesame oil. Fragrant, slurp-worthy, and on the table in an hour.

Capital punishment chili is a fiery Texas-style bowl of red: chunks of beef chuck and pork simmered low with beer, a mountain of chili powder and cumin, a touch of mole and masa harina. No beans, all bold.

This nutrient-packed side dish is perfect alongside any main dish - fish, meat or poultry.

Nutty buckwheat groats and cracked wheat get tossed with sautéed vegetables, fresh tomatoes, and slivered almonds, then baked into a hearty vegetarian casserole seasoned with rosemary and chili.

Stuffed Chinese black mushrooms filled with seasoned crushed tofu, ginger, garlic, sesame, and scallion, then grilled or broiled. A vegan-friendly appetizer with earthy, umami-rich mushroom caps.

Mediterranean style marinated feta cheese and toasted-spiced pita bread triangles are a great pair, delicious and tasty appetizer. Or they can be served as a main course.

Grilled chicken adobo marinated in Yucatecan achiote paste, orange juice, cinnamon, and basil. Stains the chicken deep red-orange and delivers smoky, citrusy flavor straight from the Mexican Caribbean coast.

General Tsao was a real person, general and poet who lived in China 155-220AD.

Tingal Poblana with slow-simmered shredded pork and beef, chorizo, tomatillos, chipotle, oregano, and marjoram. A rich Mexican stew from Puebla served as a bowl or scooped into warm tortillas.

Pork vindaloo is the Goan classic where cubes of pork braise in a fiery spice paste of cumin, mustard, fenugreek, cinnamon, and red chilies bound with white wine vinegar. A hot-and-sour curry that gets better the day after.

Championship-worthy no-bean chili packed with 5 lbs of ground beef, six jalapeños, and a bold herb-and-spice blend simmered low and slow. This big-batch recipe feeds a hungry crowd of 12.