8,574 salty recipes

Another salad substitute that's both scrumptious and entertaining for dinner with family or friends.

Tomato-zucchini casserole layered with chili powder seasoning and topped with crispy breadcrumbs. A light vegetarian side dish that puts summer produce to work.

Compared to restaurant and store-bought veggie burgers this is the best black bean burger recipe I’ve ever tried. Add a quick avocado salsa for a topping and we're in love.

Five-bean salad with green, navy, lima, garbanzo, and kidney beans tossed with bell pepper, celery, and onion in a sweet-tangy vinegar marinade. The make-ahead potluck classic, vegan friendly.

Almond Coconut Twinkles (1953 Pillsbury Bake-Off Winner): coconut-and-almond drop cookies topped with double-boiler chocolate frosting. A senior-division winner that still delivers.

Fruit nut bran bread is a bread machine loaf packed with toasted bran, sliced almonds, dried fruit and a touch of brown sugar. Hearty, fiber-rich whole-meal bread that bakes hands-off in a few hours.

Portuguese kale soup (caldo verde-style) with linguica or chourico, kidney beans, cabbage, and potatoes. A hearty New England-Portuguese immigrant classic.

This is a very healthy salad, different kinds of vegetables, we always cook this simple and tasty salad.

Vegan Italian sausage patties made from TVP and seasoned with fennel, paprika, garlic, and black pepper. Pan-fried in minutes with a meaty, savory bite.

Fluffy couscous salad with tomatoes, cucumber, feta, and fresh parsley tossed in a lemony oregano-olive oil dressing. A refreshing Greek-inspired side ready in 20 minutes.

Chocolate hazelnut raspberry thumbprints: chocolate-cocoa cookies rolled with ground toasted hazelnuts, indented and filled with raspberry jam. Three dozen elegant holiday cookies.

Venison swiss steak braises dredged venison round in bacon grease then slow-cooks it in stewed tomatoes, beer, and beef stock until fork-tender. The classic Midwestern hunter's preparation.

Bruschetta with tomato, basil, and fresh mozzarella relish on garlic-rubbed grilled bread. The classic Italian appetizer with a juice-drained tomato trick for crisp toasts.

Warm green bean and chickpea salad with tomatoes, shallots, balsamic vinegar, basil, and a lemon-olive oil dressing. A vegan Mediterranean side dish served warm or at room temp.

Moroccan eggplant salad with fried eggplant, garlic, cumin, and red pepper dressed in olive oil and lemon juice. A warm-spiced appetizer served at room temperature.

Crispy cheddar cheese crackers with a chili kick, topped with sesame and poppy seeds. These spicy, buttery bite-sized triangles store for up to 2 weeks in an airtight container.