10,000 salty recipes

Garbanzo bean stew with beef or venison, slow-simmered for hours with dried chickpeas and onions. A hearty Native American-inspired dish best served with Indian bread.

This was the sourest sourdough I'd ever eaten but it was to die for.

Old-fashioned rhubarb pie with a double crust, egg-thickened filling, and just six ingredients. A tart, tangy heritage recipe baked at two temperatures for a flaky crust.

Garlic-studded roast leg of lamb on a bed of sliced onions and thyme, finished with a creamy onion-rice puree made from the roasting pan drippings. A Sunday-dinner centerpiece.

Tired having steak everyday of the summer? This dish is sure to bring out the fun in a meal on a hot summer day!

A delicious cake is also easy to make, no wonder Queen Elizabeth even liked it.

Huevos Motuleños: Yucatecan fried eggs on crispy corn tortillas layered with refried black beans, ham, peas, tomato salsa, and melted cheese. Mexico's ultimate breakfast stack from the town of Motul.

Pantry-staple salmon cakes from canned salmon, cracker crumbs, and eggs, browned in butter and served with mushroom or celery soup sauce and fresh fennel. Old-school weeknight dinner in 30 minutes.

This bread is a great way to get healthy veggies into your kids! Spread with light cream cheese for a delicious treat! Makes 2 loaves.

If your in a hurry you still can make this curry dip! Easy, simple and great tasting!

Baste and Bake Chicken inspired by Boston Chicken uses a honey-lime-paprika basting sauce on bone-in chicken breasts, baked uncovered until deeply browned. The foil-rest step keeps every bite juicy.

Old-fashioned milk-and-egg enriched white bread makes two soft, tender loaves with a light crumb and golden crust. A forgiving family recipe for beginner bread bakers.

Simple curry-spiced yeast bread with garlic and parsley for aromatic flavor that pairs beautifully with Indian curries, soups, or as unique sandwich bread.

Chinese-style pork stir-fry in plum sauce with ginger, celery, carrots, and sherry. Wok-cooked in 30 minutes with a glossy cornstarch-thickened glaze.

Pecan penuche fudge made with dark brown sugar, butter, and milk cooked to firm ball stage. A creamy, caramel-flavored candy with old-fashioned technique.

Amy Scherber's bakery-quality pecan sticky buns. Soft yeasted dough with autolyse rest, caramel-pecan bottom, cinnamon swirl. The classic NYC bread shop sticky bun at home.