5,333 salty recipes

Flounder fillets rolled around a buttery sea scallop stuffing with garlic and white wine, then baked and topped with a creamy white sauce. Restaurant-quality seafood you can make at home.

Homemade breakfast sausage patties made with ground turkey, sage, thyme, and rosemary. A leaner, lower-fat take on classic pork breakfast sausage, ready in 25 minutes.

Homemade kreplach with hand-rolled egg noodle dough folded into filled triangles and boiled in soup or salted water. A traditional Jewish dumpling made from scratch.

Sauce Aurore (Aurora sauce) made from a silky bechamel base with tomato paste stirred in for a blush-pink French classic. Seven ingredients, one saucepan, about 15 minutes.

Oven kalua pork: a four-ingredient Hawaiian luau classic that turns pork butt into smoky, salty, fall-apart shreds without a buried imu pit. Liquid smoke, Hawaiian sea salt, water, and time do the work.

A succulent dish that's easy to make and will satisfy everyone's hunger at the dinner table.

Bohemian liver dumplings made with ground calf's liver, eggs, garlic, and cracker crumbs, boiled in broth. A traditional Czech soup addition with only 5 ingredients and 30 minutes start to finish.

Reuben burgers made with ground beef and corned beef, broiled and topped with sauerkraut and melted Swiss cheese. All the classic Reuben sandwich flavors in a burger.

Crisp matchstick vegetables dance in a tangy sweet-and-sour sauce spiked with sambal heat and golden turmeric. This Indonesian pickle jar classic pairs like a dream with Nasi Goreng.

Pan-browned pork chops baked in a luscious cream cheese and Parmesan sauce until fork-tender. Rich, savory, and surprisingly simple, this is a one-dish dinner that never disappoints.

Authentic Irish oatcakes: rustic four-ingredient oat triangles cooked on a bakestone with bacon drippings or beef fat. Pair with butter, cheese, jam or smoked fish. Centuries-old Celtic staple.

Kibbee with ground lamb and bulgur wheat pressed into a pie plate with a pine nut stuffing center, scored into wedges, and baked until crusted. A Lebanese classic.

A classic Persian eggplant salad layered with golden fried slices and cool, garlicky yogurt. Topped with chopped walnuts and served chilled, this borani is a showstopping appetizer or mezze spread.

New England-style pot roast braised with whole cloves, cinnamon, and finished with cranberry sauce and vinegar. A sweet-tart twist on classic beef pot roast.

Steamed salmon fillets served chilled with a butter-sauteed cucumber and sour cream sauce with dill. An elegant cold fish dish for warm-weather entertaining.

Ebi kimizushi: elegant Japanese stuffed-prawn sushi, with butterflied vinegar-marinated prawns filled with a silky, seasoned golden egg-yolk paste. A refined, bite-sized appetizer.