10,000 salty recipes

Hasselback-style potatoes with onion slices tucked between cuts, baked in butter, topped with picante sauce and melted cheddar. A Tex-Mex twist on the Swedish classic.

Gluten free almond macaroons with chewy centers, crackled tops and a deep marzipan flavor from real almond paste. Four ingredients, no flour, naturally gluten free.

Killer salsa made with dried pequin chilies softened in vinegar, then blended with tomato juice, garlic, cumin, and oregano. Serious Tex-Mex heat for chip dipping and tacos.

Favorite spiced pecans toss whole pecans in egg, then a warm blend of sugar, ginger, clove, and nutmeg, and bake low and slow until sweet, crunchy, and crackly. An easy candied nut for snacking and gifting.

Oven-roasted chili peanuts with cumin, dried red chilies, and chili powder. Raw peanuts baked twice until golden and coated in smoky, spicy seasoning.

Kiros Kai Faki is a thick split pea soup slow-simmered with pigs feet or pork hocks for 6 hours until the meat falls off the bone. Brined overnight for clean, rich flavor.

Dutch farmer's egg with bacon, potato, and onion baked together and topped with milk-and-egg custard. Rustic European one-pan breakfast for hungry mornings.

Classic split pea soup with smoked ham, carrots, celery, and onion. Dried peas simmer until they break down into a thick, hearty soup with chunks of smoky ham.

An easy side dish that pairs well garnished with Parmesan, feta cheese, herbs or a drizzle of olive oil.

Quick-pickled cucumbers tossed in vinegar, sugar and fresh ginger after a brief salt-draw. A 15-minute Japanese-style sunomono refrigerator pickle, ready to chill and serve.

Creamy New England fish chowder loaded with tender haddock, sweet corn, and buttery potatoes in a rich evaporated milk broth with hints of basil.

Shredded barbecue beef brisket sandwiches with a paprika, garlic, and mustard dry rub plus a hit of liquid smoke. Slow-roasted until fork-tender, piled on French rolls with warm barbecue sauce.

Pickled hot red peppers: whole small chilies canned in vinegar brine with garlic, allspice, peppercorn, and bay leaf. Topped with olive oil and processed for shelf-stable storage.

Traditional African chicken stew thickened with creamy peanut butter, loaded with tomatoes and bell peppers, served with peanut-tossed spinach for an authentic one-pot meal.

Caramel cinnamon muffins baked over butter and brown sugar that melts into a sticky, caramel-like bottom. Flip them out warm for a gooey, cinnamon-spiced breakfast treat.

Golden, crispy beer batter softshell crabs fried to perfection. The batter rests to thicken before frying, giving each crab a crunchy shell with tender, sweet meat inside.