10,000 salty recipes

Garden dill pickles with garlic, mustard seed, and a salty vinegar brine. Easy water-bath canning recipe that turns a glut of summer cucumbers into pantry pickles.

Wild blueberry cookies with fresh or frozen berries, lemon zest, and a soft drop-cookie dough. Tender, cakey, and bursting with real fruit in every bite.

Never fail chocolate cake with sour milk, cocoa, and a splash of boiling water for a tender, deeply chocolatey bundt. The classic forgiving recipe that bakes up moist every time.

Chicken breasts pan-seared and finished in a Languedoc-style walnut and garlic aillade, with a tangy yogurt-lemon marinade for tenderness. Rustic French main with deep nutty richness.

Tuna pizza with homemade dough, fresh tomato sauce, pine nuts, and basil. An Italian-style pizza from scratch with a slow-rise crust and Mediterranean toppings.

Linguine tossed with artichoke hearts, capers, Parmesan, and prosciutto in a buttery lemon-garlic sauce. A 35-minute Italian pasta that feels special.

Kasseropites are Greek cheese-filled crescents with kasseri, fresh tomatoes, and basil wrapped in homemade olive oil pastry. A golden, hand-shaped vegetarian appetizer dusted with paprika.

No-bake chocolate icebox cake with brandy-soaked tea biscuits, a thick chocolate pudding cream layer, and grated bittersweet and milk chocolate on top. Elegant, boozy, and zero oven time.

Pan-fried beef liver dusted in paprika flour, served with a Dijon mustard sauce made with Worcestershire and chopped dill pickle. Quick 30-minute dinner.

Crispy chickpea flour shapes fried golden then simmered in a fiery berbere and cayenne sauce. Yeshimbra asa is Ethiopian fasting food that proves plant-based eating can pack serious heat and flavor.

Indian-style garlic wheat flatbread with cardamom and crushed garlic, griddle-cooked into eight tender rounds. Yeast-free Indian roti-style bread for curries and stews.

Swiss rösti-style fried potatoes with onion and melty Gruyère pressed into a golden, crusty cake. A crispy-edged, cheese-laced side that turns heads at the table.

Butterflied shrimp dipped in a light batter and fried until golden, with tails fanned out like a phoenix. Seasoned with dry sherry and white pepper for a classic Chinese appetizer.

Bread machine focaccia topped with melted mozzarella for a pizza-bread hybrid. Five-ingredient hands-off Italian flatbread you can scale up with herbs, olives, or roasted vegetables.

Light, custardy Southern spoon bread made with white cornmeal, butter, milk, and whipped egg whites. Puffs up golden in the oven and gets scooped right from the dish.

Potato griddle cakes with grated raw potato, egg, flour, and baking powder cooked crispy on a greased griddle. Serve with butter and syrup for breakfast.