10,000 salty recipes

A bread maker/bread machine bread that incorporates black beans and 50% whole wheat flour.

Homemade Italian pepper sausage with coarse ground pork, salt pork, fennel, paprika, red pepper flakes, and red wine stuffed into natural hog casings.

Southern-style crowder peas simmered low and slow with ham hocks and Cajun seasoning until tender and smoky. Serve over rice or cornbread for a soul food staple.

Old-fashioned custard pie with a lard-and-butter crust and a silky egg-milk filling dusted with nutmeg. Simple farmhouse dessert with a classic five-ingredient filling.

Scotch shortbread with just five ingredients: butter, flour, sugar, salt, and baking powder. A classic, buttery, sandy-textured cookie that melts on the tongue.

Italian-style pickled artichokes preserve tender artichoke hearts in herbed olive oil with garlic, bay, basil, oregano, and optional chiles after a two-stage vinegar cure.

Panelle are Sicilian chickpea fritters: simmered chickpea-flour dough chilled, cut into rounds, deep-fried golden, and dusted with lemon-zest-peppered almonds. Street food from Palermo.

Spaghettini with clam sauce, sauteed leeks, white wine, and fresh arugula tossed in at the end for a peppery bite. A light, briny pasta dish in 25 minutes.

Roasted chicken braised with apple juice, French-style green beans, and diced apples in a warm cinnamon pan sauce. A savory-sweet one-pan fall dinner.

Dense, moist pound cake loaded with Granny Smith apples, flaked coconut, and chopped pecans. No mixer needed. Bake in a tube pan for 80 minutes of pure comfort.

Chicken coq au vin made weeknight-easy: browned chicken breasts braised with mushrooms, carrots, and onion in red wine, broth, and tomato paste. A lighter, faster take on the French classic, ready in under an hour.

Quick guacamole dip with mashed avocado, mayo, tomato, green chili, and lemon. 5-minute creamy version that stretches one avocado for a crowd.

Classic escargots bourguignonne baked in their shells with garlic-herb butter, shallots, parsley, and a splash of white wine. The iconic French appetizer done right.

Grilled pork loin on the bone, rubbed with fresh rosemary, cracked pepper, and salt, then slow-roasted over indirect coals until the crust crackles and the center stays juicy and pink.

Broccoli and cheese quiche with sharp cheddar, fresh broccoli florets, and a silky egg-and-cream custard accented with nutmeg. A classic brunch quiche for weekends, holidays, or make-ahead lunches.

Fresh Thai cucumber pickle with rice vinegar, shallots, carrot, and hot chili in a sweet-sour dressing. A no-cook, 15-minute condiment that pairs perfectly with rice dishes.