5,234 salty recipes

Louisiana-style grillades made with grilled venison simmered in a dark roux gravy loaded with the holy trinity, red wine, and three kinds of tomatoes. Serve it over creamy grits, cher.

Lemony Caesar salad with homemade anchovy spread on walnut toast, a from-scratch lemon-garlic dressing, and shaved Parmesan. Three components, one composed plate.

Chicken artichoke pizza loaded with marinated artichoke hearts, zucchini, mushrooms, olives, and Roma tomatoes on a Boboli crust with Monterey Jack and Parmesan cheese.

Valencian red beans and rice with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Caribbean-meets-Spanish vegetarian dish.

Authentic Pad Thai with chicken, shrimp, fried tofu, rice noodles, and tamarind-fish sauce dressing. Topped with crushed peanuts, bean sprouts, lime, and cilantro.

From McCall's Great American recipe card collection. A reduced fat and calorie Italian American lasagna.

Curried shellfish pot pie with lobster, shrimp, shiitake mushrooms, and toasted almonds in a sherry-cream curry sauce under golden puff pastry.

Marinated grated tempeh simmered with kidney beans, tomatoes, green pepper, and warming spices for a thick, meaty vegetarian chili. Topped with cheddar cheese, this plant-based bowl is packed with smoky cumin and chili flavor.

An award-winning chili recipe that combines pork with beef, sauces and reveals secret spices while cooking using a two-phase process to keep flavors bright and fresh.

Peach tres leches cake soaked in three milks and peach schnapps, topped with star anise and cinnamon poached peaches, vanilla whipped cream, and crispy meringue strips.

Pacific Northwest smoked salmon chowder with red potatoes, fish stock, dill, tarragon, and a finish of half-and-half. Smoky, herby, and built on bacon fat for layered depth.

Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.

Spring kichadi with basmati rice, mung beans, seasonal vegetables, and a ghee-toasted spice base of cumin, mustard seeds, and turmeric. A gentle, nourishing Ayurvedic one-pot meal.

Sauteed rabbit loin brined then braised with fennel, balsamic vinegar, and white wine, finished with a vibrant salsa verde of parsley, capers, spinach, and fennel fronds.

Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.

A loaded tamale pie with ground beef, bacon, corn, and green chiles in a cornmeal crust, topped with a melted Monterey Jack and egg layer. Tex-Mex comfort baked in a pie pan.