8,574 salty recipes

Broiled stuffed mushrooms filled with seasoned rice, chopped nuts, chili sauce, and lemon juice, drizzled with melted butter. A savory bite-sized appetizer.

Slow-simmered Swedish red cabbage braised with apple, honey, red wine, and lemon. This tangy-sweet vegetarian side dish is a Scandinavian holiday table staple.

Unyeasted fruit and nut bread made with whole wheat, rye, and roasted barley flour, studded with raisins, sunflower seeds, dried apricots, and chopped nuts. Dense, hearty wild-fermented hippie loaf.

Broccoli with spicy chickpea sauce, steamed broccoli florets cloaked in a creamy hummus-style sauce of chickpeas, yogurt, blanched garlic, cumin, and cayenne. Vegetable side that doubles as a Middle Eastern main.

A stone-baked three cheese pizza loaded with mozzarella, Swiss, and Parmesan over fresh tomato pulp and herbs. Includes step-by-step dough shaping for a crispy, bubbly, pizzeria-quality pie at home.

Pressure cooker saffron brown rice with mushrooms, leeks, carrots, and fennel seeds. A one-pot vegetarian side that cooks hands-off in 25 minutes.

Poached orange roughy topped with a spiced tomato-orange marmalade sauce with brandy, coriander, cinnamon, and cayenne. A light, elegant fish dish with sweet-heat complexity.

Charcoal-grilled brook trout marinated in a spicy lemon-butter baste with Tabasco, ginger, sesame seeds, and parsley. Five minutes per side over hot coals for flaky, smoky fish.

Flaked tuna and cooked spinach baked with Parmesan, bread crumbs, lemon juice, and mayo until golden and bubbly. Serve in individual gratin shells or a pie plate for a simple, protein-packed weeknight dinner in 30 minutes.

Hawaiian turkey salad with brown rice, pineapple chunks, water chestnuts, macadamia nuts, apple, and a yogurt-pineapple juice dressing. A tropical main dish salad topped with toasted coconut.

Vegan huevos rancheros bakes a tofu-soymilk omelet smothered with a chunky tomato-mushroom-pepper ranchero sauce. Egg-free, dairy-free Mexican breakfast with high protein.

Fried venison heart marinated overnight in red wine, vinegar, and pickling spices, then dredged in flour and pan-fried in butter. A hunter's classic for nose-to-tail wild game cooking.

Lentil stew made with frozen beef-tomato mix, mushrooms, carrots, celery, and red wine. A hearty, high-fiber weeknight dinner from freezer to table in one hour.

Tropical macadamia nut cookies with banana, coconut, and pineapple fruit spread. No refined sugar needed. Crispy edges, soft centers, and island vibes.

Quick Cuban black beans and rice with sautéed green pepper, garlic, oregano, and a splash of vinegar. A vegan-friendly staple that's on the table in 25 minutes.

Honey oat biscotti with rolled oats, cinnamon, and chopped nuts, twice-baked until dry and crunchy throughout. Sweetened with honey instead of sugar.