10,000 salty recipes

Plain muffins combine flour, sugar, milk, egg, and baking powder into a basic batter that bakes into 12 tender, golden tops in 20 minutes. The classic blank-canvas quick bread for any add-in.

Traditional Scottish haggis made from scratch: sheep heart, liver, and lungs ground with beef suet, onion, oatmeal, and warm spice, then stuffed into a stomach casing and gently boiled. The genuine Burns Night centerpiece.

Fork-tender beef chunks simmered in apple cider with dried apricots, raisins, and mushrooms for a sweet-savory stew with rich, fruity depth. Serve over buttered rice or parsley potatoes for a cozy, satisfying supper.

New England stuffed quahogs baked in the shell with chopped clam meat, mushrooms, onions, and buttery breadcrumb topping. A Rhode Island clam shack classic.

Grilled eggplant provolone brushes eggplant halves with balsamic and oregano, chars them on the grill, then melts provolone on top and finishes with smoky grilled salsa. A simple, savory vegetarian plate.

Chewy butterscotch bar cookies made with brown sugar, bran, and nuts, rolled in powdered sugar after baking. A simple vintage treat with a nutty, toffee-like flavor.

Shredded chicken salad with toasted walnuts, deep golden caramelized onions, fresh cilantro, and creamy mayonnaise. A hearty, flavor-packed salad served at room temperature.

Chicken fried steak with creamy pan gravy: tenderized chuck or round pounded with seasoned flour, breaded in cracker crumbs, fried until golden, then smothered in cream gravy made from the drippings.

Change the look of your brownies with this simple recipe that will have your kids begging to try one!

Rich and not-too sweet, this quick bread is great for an afternoon snack with a steaming cup of tea! Makes 2 loaves

One-pot black-eyed peas and barley pilaf simmered in vegetable stock with thyme and parsley. A hearty vegetarian main dish loaded with fiber and ready in 30 minutes.

Chocolate chip butter cake made with creamed butter, separated eggs, cake flour, and coarsely grated German sweet chocolate folded in and sprinkled on top. Light, tender, and rich.

Chilled barley and buttermilk soup with turmeric, fresh dill, parsley, cilantro, and red onion. A tangy, herb-loaded cold soup that's refreshing on warm days.

Iridofu, a Japanese scrambled tofu stir-fry with carrots, onion, roasted sesame seeds, and shoyu. A simple, protein-rich vegetarian dish ready in 20 minutes.

Old-fashioned raisin bread made with yeast, molasses, and plump raisins creates tender, slightly sweet loaves perfect for toasting.

Golden orange sponge cake leavened entirely with whipped eggs, flavoured with fresh orange juice and pulp plus a hit of lemon extract. A light, fat-free cake baked in a springform pan and inverted to cool.