10,000 salty recipes

Full-spread taco bar: chipotle-spiced ground beef simmered in tomato broth, chunky homemade guacamole with lime and garlic, and fresh serrano pico. Twelve tacos' worth of filling with every fixing on the table.

Pureed celery and dried apricot soup simmered in vegetable stock. An unexpected combination that blends herbal freshness with natural fruit sweetness.

A smoky Mexican salsa made with fried dried chili peppers blended with fresh orange juice and garlic. Bright, fruity, and full of heat, this salsa con jugo is unlike anything from a jar.

Herbal lemon cookies with fresh lemongrass, lemon thyme, or lemon basil baked into a buttery sugar cookie. A unique drop cookie with real herb flavor in every bite.

Asparagus Maltaise with classic French sauce maltaise - a hollandaise finished with fresh orange juice and orange zest. Rich, bright, and far more interesting than plain butter.

Swedish cardamom-scented sweet bread braided into a golden loaf studded with raisins. A Scandinavian classic with aromatic spice and tender crumb, perfect for coffee breaks or holiday mornings.

An easy drop cookie made with rolled oats and butterscotch chips.

In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice and new potatoes.

Homemade whole wheat bagels using a bread machine for the dough. Boiled then baked for that chewy crust and dense interior with just 6 simple ingredients.

Plomeek soup, a pureed orange vegetable soup with carrots, turnip, potatoes, and tomato paste, garnished with a galaxy-swirl of sour cream. Star Trek inspired.

A delicious side dish made with lima beans that's perfect for that backyard barbecue.

Silky baked egg custard with fresh ginger, brown sugar, cinnamon, and nutmeg. Gently cooked in a water bath for a wobble-in-the-center finish. Serve warm or chilled.

Heritage sourdough dried apple cake rolled with spiced fruit and baked in a bubbling brown sugar-cinnamon syrup. This pioneer-style recipe turns pantry staples into a sticky, fragrant dessert that feeds a crowd.

Quiche Lorraine with earthworms (ver de terre), Swiss cheese, bacon, and onion rings in an egg custard. A novelty bug-eating recipe for the adventurous eater.

Old-fashioned pound cake with shortening, six eggs, and no leavening. Vanilla and almond extract give this dense, tender tube cake its signature flavor.

A vegan cheese sauce made without cheese or nuts, blended from potato, pimento, and nutritional yeast into a smooth, pourable, cheesy-tasting sauce. Dairy-free comfort for nachos, pasta, or veggies.