10,000 salty recipes

Grissini al finocchio, Italian fennel seed breadsticks made with beer in the yeast dough. Baked crisp on wire racks for an all-around crunch. Makes 60 sticks.

Give your soup a tasty barbecue flavor with this easy to follow recipe that calls for great northern beans and short ribs.

Classic Palak Tomatar (Spinach and Tomatoes) recipe

A succulent and savory beef stew that's made with carrots, irish potatoes and juicy tomatoes.

Milk-enriched pizza dough that bakes up tender and softly chewy with a deep golden crust. The milk swap turns standard pizza dough into a pillowier base for any topping.

Creamy farina porridge with chopped dates, vanilla, and cinnamon made with skim milk. A warm, naturally sweetened breakfast that's diabetic-friendly and ready in under 10 minutes.

Thai-style chicken braised with lemongrass, chili, and fish sauce until tender, finished with homemade caramel for depth and color.

Pickled red beets in a sweet brown sugar and vinegar brine. Old-school canning recipe that yields jewel-toned jars perfect for sandwiches, salads, and holiday relish trays.

Pan-fried squid steaks coated in cracker meal with a golden, crunchy crust, served Monterey-style with fresh lemon wedges. The trick is not overcooking it: when the breading is golden, the squid is done.

Garlicky Baked Vegetables with Spoon Bread Topping recipe

Espresso-braised onions caramelize sliced onions in butter and sugar, then reduce with brewed espresso and chicken stock for a deep, bittersweet onion side dish or steak topping.

A zucchini quiche but the crust is made with a crunchy wild rice. It's a satisfying counterpoint to the creamy French custard filling.

Pasta frittata turns leftover spaghetti, cooked vegetables, and shredded cheese into a one-skillet meal bound with eggs. Italian frugal cooking at its smartest, ready in 15 minutes.

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

Japanese pickled cauliflower, a quick refrigerator pickle with green pepper and celery in a sweet-tart brine with a surprising splash of cola for caramel depth.

Pickled green cherry tomatoes canned with hot red peppers, garlic, celery, and dill in a vinegar brine. Spicy, tangy fire balls that live up to their name.