8,574 salty recipes

Mulligatawny stew with curried chicken thighs, lentils, potatoes, and apple cider, finished with yogurt and fresh apple. A hearty Anglo-Indian soup with layers of warm spice.

Whole whitefish stuffed with a fiery coriander, ginger, and chili masala paste, baked until tender and finished under the broiler. Bharia Machli brings bold Indian spice to your dinner table.

A fragrant Sri Lankan chicken soup simmered with coriander, cumin, fennel, turmeric, and coconut milk, finished with fried curry leaves and fresh lemon juice.

Yellow split pea patties spiced with cumin, ginger, and cayenne, pan-fried until golden and served with peanut sauce. A hearty vegan main dish packed with protein.

Ripe tomatoes hollowed out and stuffed with a crunchy corn and cabbage slaw dressed in balsamic vinegar and tofu mayo. Low-fat, no-cook, and ready in 15 minutes for your next summer cookout.

Bread machine oat carrot bran bread with grated carrots, rolled oats, oat flour, bran, cinnamon, and applesauce. A high-fiber loaf with natural sweetness.

Lemon meringue pie from cooking school is the textbook version with a hand-rolled crust, cornstarch-and-flour curd, and a stable French meringue sealed to the crust. Detailed technique guarantees no weeping.

Crispy fried tempeh chips marinated in tamari, garlic, and coriander, served with a spicy chili-lemon dipping sauce. This crunchy vegan appetizer is addictively snackable and ready in 35 minutes.

Homemade Thai sweet chili sauce with rice vinegar, fish sauce, plum sauce, and serrano chilies. Sweet, tangy, and spicy dipping sauce ready in 30 minutes. Better than store-bought.

Use this creamy dip on a vegetable dip or as a companion with tortilla chips.

One-pot Italian rice cooked in tomato juice with artichoke hearts, sun-dried tomatoes, and olives finished with Parmesan for a flavorful Mediterranean side dish.

Punjabi-style stuffed brinjals (eggplant) filled with a spice paste of coriander, turmeric, poppy seeds, green chilies, and fenugreek. Pan-cooked in ghee until meltingly tender and fragrant.

Rosemary basmati rice with toasted walnuts, sauteed onion, celery, garlic, and tamari. A fragrant, savory vegetarian side dish with nutty crunch and herbal depth.

Hearty vegetable soup with 7-grain cereal, tomatoes, green beans, corn, mushrooms, and winter squash simmered until tender: finished with canola oil and fresh parsley for bright flavor.

Light spinach dip made with low-fat cottage cheese and yogurt instead of sour cream. Fresh spinach, lemon juice, and green onions in a creamy, tangy base.

Whole artichokes simmered in lemon-seasoned water until tender, then served upright with a punchy vinaigrette of garlic, capers, pimientos, and white wine vinegar.