5,333 salty recipes

Chili bean soup made from scratch with dried pink beans, stewed tomatoes, and chili seasoning. Half the beans get mashed for body, the rest set aside for a second meal.

Master method for cooking duck: first steam to render fat and tenderize, then roast at moderate heat for crisp skin. The two-stage technique pros use for perfectly rendered, crackling-skinned duck.

Grilled eggplant slices basted with garlic-herb butter and Italian seasoning. Smoky, tender, and ready in 10 minutes on the grill. A simple summer side dish.

Cajun prime rib roasted with a thick crust of black pepper, garlic, and onion, then chilled and sliced into steaks for blackening in a screaming hot cast iron skillet. A two-day showstopper.

Crocodile seasoned with Wattleseed and served with Riberry Confit.

With the help of this simple recipe, you will be able to make a tasty white sauce that can accompany any of the meals you make!

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.

Crown roast of pork roasted low and slow, filled with stuffing midway through cooking. A show-stopping centerpiece for holiday dinners and special occasions.

London broil: a garlic-lemon brushed flank steak broiled fast and hot, then sliced paper-thin against the grain. Served with buttery sautéed onions for a weeknight steak dinner that costs less than takeout.

A classic Korean dish, seasoned vegetables are served with steamed rice and spicy sauce along with a small bowl of miso soup and kimchee.

Use this paste to give your sandwiches a brand new experience.

Hungarian daragaluska: tiny farina dumplings dropped into hot soup. Just butter, eggs, farina, and salt. Light, pillowy, and the classic addition to clear chicken broth.

Roasted lamb's head marinated in olive oil, red wine, oregano, and garlic then slow-baked until tender. A bold nose-to-tail dish with rich, succulent meat pulled straight from the bone.

Classic party mix tosses Chex-style cereals and pretzel sticks in a Worcestershire butter sauce, baked low until every piece turns deeply seasoned and crisp. The original snack-bowl staple, ready in an hour.

French-style wild game pate layered with cognac-marinated duck and seasoned pork, wrapped in blanched bacon, and baked in a water bath. Slice it cold and serve with crackers.

Wok-sauteed spinach with sliced onion in hot oil, stir-fried until just wilted. A fast, 3-ingredient side dish technique that works with any leafy green vegetable.