10,000 salty recipes

Old fashioned checkerboard cookies stack vanilla and chocolate dough cylinders into striped logs, then slice and bake for crisp shortbread cookies with a stunning chess-pattern face. A vintage tea cookie.

A warm New Orleans-style salad with bacon, romaine, watercress, and Belgian endive tossed in walnut oil and deglazed with red wine and raspberry vinegar. Topped with garlic croutons.

Indian toor daal pureed smooth, then finished with a tempered tadka of cumin seeds and asafetida in hot oil. Comforting, vegan, and everyday home cooking at its most honest.

Langoustine and scallops sautéed in butter, deglazed with vermouth and lemon, finished in a silky cream velouté with julienned vegetables. Masterchef-level seafood in just 30 minutes.

Russian codfish soup with milk, cream and simple seasonings. Delicate white fish soup ready in 40 minutes, named after Rasputin.

Chinese-style chicken in plum sauce with fresh ginger, sherry, carrots, and celery. Bite-sized chicken simmered in a glossy, sweet-tangy plum gravy thickened with cornstarch.

Homemade grainy sherry mustard with whole mustard seeds, dry mustard, sherry, and sherry vinegar cooked in a double boiler. Keeps up to one month refrigerated.

Grilled turkey marinade built on lemon, balsamic, white vinegar, and Worcestershire with oregano, salt, and pepper. A tangy, herby soak that keeps grilled turkey juicy and savory.

Pillowy soft almond cookies made with almond filling for intense flavor, topped with sliced blanched almonds. Lightly golden, tender, and fragrant. Makes 2-3 dozen.

A simple but scrumptious side dish made with cooked potatoes, garlic and a bit of cayenne pepper.

Old-fashioned stuffed peppers filled with ground beef, rice, cornflakes, and eggs, baked low and slow in tomato soup. A Pennsylvania Dutch-style comfort food classic.

Whoopie pies sandwich two soft chocolate cake-cookies around a fluffy vanilla cream filling. Maine and Pennsylvania Dutch dessert with a cult following.

Fluted sandwich cookies filled with tinted vanilla buttercream in three pastel colours. A pretty bakery-style cookie with a cut-out window on top showing the green, pink or yellow filling underneath.

This is a thai flavor paste, very easy to make, and high fibire, low fat, a healthy and savory recipe.

It is a neat dish,need your patience too,it should be simmered about 2.5 hours after mixing all the stuff,after it,can be tasted very yammy!Follow me!

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