10,000 salty recipes

A comfort food family favorite. A creamy chicken pie topped with biscuits.

Oysters Lafitte: oysters on the half shell topped with crabmeat in dill cream and a tarragon béarnaise, broiled until golden. A French Quarter classic for the brave home cook.

Eggplant kottu with boiled eggplant and mashed chickpeas in a ground coconut-cumin-green chile paste, tempered with mustard seeds and bay leaves. A South Indian vegetarian comfort dish.

Orange coconut cake layers a tender almond-scented white cake with a tangy fresh orange filling and fluffy boiled-sugar frosting. A vintage Southern church-cookbook bake with citrus brightness throughout.

The tartness of the lemons is great with the sweet crust and meringue topping. Perfect in summer.

Pommes Anna with tarragon: thin-sliced Yukon Gold potatoes layered with herb butter, baked tender, then broiled to a crisp golden top. An elegant French potato cake from a handful of ingredients.

A traditional Greek soupies me spanaki: tender cuttlefish braised in olive oil with wilted spinach, spring onions, and lemon. Rustic Mediterranean seafood at its best.

Ripe avocado halves stuffed with a bold Roquefort cheese, olive oil, and parsley mixture, garnished with sliced olives on a bed of Boston lettuce. A 5-minute French-inspired appetizer.

Three-layer cake with two chocolate buttermilk layers and a yellow layer, sandwiched with caramel filling and topped with rich chocolate frosting. Show-stopper celebration cake.

Simple but irresistible, this cake is great for dessert after dinner.

Maharagwe is an East African spiced bean dish simmering black-eyed peas in coconut milk with turmeric, chili powder, tomatoes, and cilantro. Vegan, creamy, and served over rice.

This deliciously fluffy and nutty almond honey flourless cake will for sure satisfy your sweet tooth.

Shredded carrots, crushed pineapple, and chopped nuts fold into spiced cake batter for a moist bundt that's cinnamon-scented and ready in under an hour.

Liquamen, an ancient Roman fish sauce made from anchovies, oregano, salt, and grape juice. A quick stovetop recreation of the fermented condiment that flavored nearly every dish in ancient Rome.

Mexican wedding cakes: buttery five-ingredient shortbread-style cookies rolled in powdered sugar while hot. Melt-in-your-mouth tradition for weddings, holidays, and gifting.

Foolproof meringue that never weeps or shrinks, stabilized with a cornstarch paste mixed into the egg whites. Golden brown in 30 minutes on any cream pie.