10,000 salty recipes

Pear pound cake with buttermilk, chopped pecans, and a hint of nutmeg baked in a loaf pan. Moist, buttery crumb studded with tender pear chunks in every slice.

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.

Roll-and-cut sugar cookies painted with egg yolk food coloring before baking. A fun decorating activity for kids with a crisp, golden result every time.

Veal and crayfish stew in a sherry cream sauce with mushrooms, nutmeg, and lemon. Tender braised veal meets sweet crayfish tails in this elegant French-inspired dish.

These delicious almond cookies are the perfect treat to have when enjoying a nice cup of hot chocolate.

Bimini bread, the famous Bahamian sweet yeast bread: golden, slightly sweet loaves with a tender crumb. A four-loaf batch with milk powder and eggs for a rich, soft texture.

Mom's best bagels are the real deal: stiff yeast dough kneaded long, hand-shaped, boiled in sugared water, then baked with an egg yolk glaze for that signature chewy crust.

Orange rice cooked in the microwave with orange juice, fresh orange zest, and orange sections folded in before serving. A fragrant, citrusy side dish ready in 30 minutes.

Gluten free rice batter bread: a quick eight-ingredient loaf using brown rice flour and potato starch, leavened with baking powder. No yeast, no kneading, ready in under an hour.

Deep-fried sticky rice dumplings filled with pork, dried shrimp, and bamboo shoots in a sweet rice flour dough. A crispy, chewy Chinese dim sum classic that puffs up golden brown in the fryer.

Buttery wild rice layered with sauteed oysters and smothered in a creamy mushroom sauce spiked with hot sauce. A Southern casserole that steals the spotlight at any holiday table.

Slow cooker halibut steaks in a creamy white wine sauce made with butter, flour, and milk. A hands-off way to cook tender, flaky fish with a rich, silky finish.

A easy and scrumptious casserole that will be your family's favorite for years to come.

Cuspajs is a traditional Hungarian cabbage and potato soup finished with zafrig, a browned flour roux. Simple, hearty peasant cooking at its finest.

Elephant ears: Pennsylvania Dutch yeast-dough fritters stretched thin, deep-fried until golden and bubbly, then dusted with powdered sugar or cinnamon sugar. The state fair classic.

Banana Passover sponge cake made with cake meal and potato starch, lifted by seven whipped egg whites. A flourless angel-food-style cake for Passover dessert tables.