10,000 salty recipes

Chocolate almond zucchini bread: a moist, deeply chocolate quick bread that hides grated zucchini for tenderness and toasted almonds for crunch. Two loaves from one batch.

Beets always have fresh and good colour, this salad, there are beets, beans, all are fresh vegetables, easy to make, taste so good.

Fluffy baked egg casserole with rice, cheese, and creamy white sauce. This vintage souffle-style dish puffs up golden in the oven, perfect for brunch or light dinner.

Honey-sweetened flapjacks with grated Pippin apple folded into the batter. Made with apple juice instead of milk for extra fruit flavor. Best served hot with maple syrup or more honey.

Spiced rhubarb-strawberry pie with a hint of pumpkin pie spice setting it apart from standard versions. Lattice-topped and baked hot for bubbling juice and golden crust. A spring classic with autumn warmth.

Savory wild rice dinner muffins with Parmesan, Italian seasoning, and garlic. A quick bread side dish that pairs with soups, stews, and roasted meats.

Maple walnut cream pie with a custard filling cooked in a double boiler using real maple syrup and egg yolks. Topped with whipped cream and crunchy walnuts.

Classic lobster bisque made from whole boiled lobsters, simmered shells for rich broth, and finished with scalded cream. Old-school New England elegance in a bowl, ready in 45 minutes.

Old-fashioned lard cookies with buttermilk and a hint of nutmeg. A heritage rolled cookie recipe with the soft, tender crumb only lard can deliver.

Old-fashioned lime pickles (pickling lime, not citrus) with cucumbers soaked in calcium hydroxide for crunch, then sweet-pickled with celery seed and cloves. The Southern church-supper classic.

Grilled chicken halves rubbed with House Seasoning and basted in a butter, Worcestershire, and peanut butter sauce brightened with fresh lemon juice. Slow grilled until the leg pulls free, finished with a sticky glaze that caramelizes on the skin.

Manhattan clam linguine in a creamy white wine sauce with garlic, basil, thyme, and Parmesan. Pasta cooked in clam liquor for extra briny depth in every strand.

Cheesy popover ring built on classic French choux pastry, studded with sharp cheddar and baked into a golden, crackly wreath. Pull-apart bread for brunch, soup, or holiday tables.

Caribou chili built on lean wild game, red wine, garlic, and a heavy hand of chili powder, then slow-simmered and rested overnight so the meat turns tender and the spices deepen.

Gefilte fish the old-fashioned way: poached pike and white fish dumplings simmered in an onion-carrot fish stock, chilled and served with horseradish. A traditional Passover and Shabbat classic.

A slow-simmered tomato broth with white wine and clam juice, loaded with catfish chunks and shrimp. Garnished with fresh coriander and lemon. Hearty, soul-warming seafood stew for eight.