10,000 salty recipes

Chocolate syrup nut brownies built with bottled chocolate syrup, butter, eggs, and chopped nuts. A pantry-staple brownie with a cakey crumb, finished with a dusting of powdered sugar.

Try something new with this delicious stir-fry dish that will instantly be one of your favorites!

Perfect for Christmas breakfast and even better as a side for Christmas dinner. You can use any fresh herbs to stuff inside these festive, tasty, healthy biscuits.

Simple buttermilk pancakes perfect for weekend brunch with adjustable thickness to suit your preference. Melted butter in the batter creates rich flavor and beautiful golden-brown color.

Almond pound cake baked from a cold-oven start, with butter, shortening, and evaporated milk for a tight, tender crumb. Almond extract perfumes every slice. The cold-start trick gives a crackless top and even rise.

I recently came across another way to use up some of those cartons of oats and bags of bran spilling out of my pantry. Brandi of Bran Appetit posted an intriguing recipe for Brandi's Cookie Bars. I used her recipe with a few changes to make cookie bars of my own. Please visit Brandi's blog for the original recipe. And if you're a fan of oatmeal cookies and chocolate, make these now! Oatmeal-Bran Cookie Bars (adapted from Bran Appetit)

Whole wheat apple pancakes blend half whole-wheat and half white flour with milk, eggs, and grated fresh apples for a hearty, fiber-rich breakfast pancake. Ready in 20 minutes.

Madelaine's tomato basil soup with fresh tomatoes, fragrant basil, heavy cream, and butter. A classic creamy bistro-style soup made with just 6 ingredients in 60 minutes.

One of the best banana bread I have ever tested. Strongly recommend this recipe to everyone who loves a good loaf of banana bread.

Esparragos con tomatillos: blanched asparagus topped with raw chopped tomatillo, tomato, and crumbled cotija. A simple, bright Mexican-style vegetable side in 15 minutes.

The quintessential Indian-Singaporean meal accompaniment. Unfortunately, all too often it is made using highly processed white flour and margarine. Here, the parathas are made with whole-wheat flour (you could also try using spelt flour) and stuffed with peas and potatoes, for a lighter but more wholesome take on the original. Serve hot with yoghurt and herbs.

Classic baba ghanoush with fire-charred eggplant, tahini, lemon juice, and garlic, topped with parsley and olive oil. The traditional Middle Eastern smoky eggplant dip done right.

Buttermilk pecan waffles with crispy edges, pillowy centers, and toasted pecan crunch baked right into the iron. The buttermilk-soda combo is the secret to that classic Southern-style lift.

Make the best brownies in the world with this simple and delicious recipe that will have your kids wrapped around your finger!

German rye beer bread made in a bread machine with rye flour, caraway seeds, and a full bottle of beer. A dense, malty loaf with old-world flavor and almost no effort.

Creamy and tasty tzatziki sauce is quick and easy to make, and packed with flavor. A delicious addition to accomplish any meat course.