10,000 salty recipes

Gluten-free rice flour pancakes with creamy yogurt and a touch of cornstarch. Silver-dollar size, golden-edged, and tangier than wheat pancakes for a lighter breakfast option.

It all began in a small village in the Black Forest of Germany, where a group of mischievous elves tried creating a cookie to make people dance joyfully. They stumbled upon anise, a magical spice with a sweet and licorice-like flavor, and decided to use it in their cookie recipe.

Savory vegetarian pie with caramelized onions, mixed mushrooms, and Gruyere in a rustic oat-flour crust. A lighter quiche-style main dish with an earthy, nutty depth of flavor.

Sourdough maple pancakes: tangy, fluffy pancakes built on active sourdough starter and sweetened with real maple syrup. The classic discard recipe that turns yesterday's starter into Sunday breakfast.

American Thanksgiving is coming, pumpkin pie is a classic dessert, in this recipe, use rum and molasses, the pie looks beautiful and very tasty too.

A lighter (less butter) version of Hollandaise sauce with foolproof directions. This lemony creamy sauce is perfect for serving with any kind of fish.

Cold lunch biscuits are sturdy, lightly sweetened lunchbox biscuits made with milk, shortening, and a stiff flour dough. Bake them once and they keep for weeks in a tin.

Classic banana bread combined with plump juicy blueberries. Turns out moist and fluffy with rich banana aroma with big juicy bursts of blueberries (I used fresh berries) when eating. This takes banana bread to the next level.

Cod or any similar white fish simply prepared smothered in tender flavorful leeks.

Classic Christmas butter cookies are the rolled and cut sugar cookie that makes the holiday cookie tin special. Tender, lightly sweet, and ready for icing, sprinkles, or sandwich filling.

Lighter spaghetti and meatballs with baked turkey meatballs in a veggie-packed tomato sauce. Carrots, celery, peppers, and onion build a sauce that's wholesome and deeply flavorful.

Hot cakes recipe folds beaten egg whites into a sour-milk batter with melted lard for old-fashioned pancakes that puff tall and tender. Eight pantry ingredients.

Toasted millet casserole with chickpeas, broccoli, and onion. A hearty plant-based main packed with protein and fiber. Press into squares or serve as pilaf.

This coffeecake was absolutely divine on both flavor and texture. It definitely deserves at least 5-star.

Fresh homemade safflower mayonnaise whipped up in the blender from egg, Dijon, lemon and red wine vinegar, with light safflower oil drizzled in for a silky, tangy spread. Ready in minutes and far better than store-bought.

Sourdough pancakes made with active starter, baking soda, an egg and evaporated milk. Tangy, light, and lacy-edged. A great way to use up sourdough discard for breakfast.