10,000 salty recipes

Red lentils with spinach simmered with onion, garlic, ginger, and chili powder until the lentils break down into a thick, creamy dal. Finished with a stir of yogurt. Vegan-adaptable and high in fiber.

For meat lovers only, this succulent and scrumptious casserole is sure to satisfy your hunger!

Crunchy Italian-style biscotti made with coarse yellow cornmeal, toasted almonds, anise liqueur, and aniseed. Twice-baked for that signature snap, built for dunking in espresso or Vin Santo.

Light sponge cake flavored with coffee, cocoa, and finely chopped nuts. Made with separated eggs for an airy texture, perfect for special occasions.

Fluffy apricot salad dressing made with apricot nectar, eggs, and whipped cream for a fruity, custard-like topping. A retro gem that transforms any fruit salad into something special.

A light, airy strawberry souffle made with whipped egg whites and fresh berry puree, drizzled with a warm strawberry-orange sauce. Elegant, low-calorie, and stunning.

Roll-and-cut butter crisp cookies with lemon zest and a splash of kirsch cherry liqueur. A 1986 cookie contest winner that ages two days for better flavor and keeps for six weeks at room temperature.

Loosely related to a dessert from the English-speaking islands of the West Indies, this makes a wonderful - and legal - winter fruit pudding. Despite its richness, it has next to no fat and, if you use eggs modified with omega 3 oil, it couldn't be more nutritionally sound.

High-protein wheat soy sesame bread with ground sesame seeds, soy flour, and whole wheat. A nutty, fiber-rich yeast loaf that makes two hearty loaves from scratch.

Skillet-browned boneless chicken finished in a microwave casserole under a fruit pie filling, white wine, lime juice and warm spice sauce. Sweet, tangy and spiced, served over noodles or rice.

Original German sweet chocolate cake with Baker's German chocolate, buttermilk, and folded egg whites in three layers. Frost with classic coconut-pecan frosting.

Cherry jello salad: a retro congealed salad with orange gelatin, canned red cherries, celery, and orange juice, molded firm and served on lettuce with mayonnaise and nuts. Midcentury classic.

A classic New England-style steamed brown bread made with rye flour, cornmeal, graham flour, molasses, and raisins. No oven needed. Just mix, fill the cans, and steam for two hours.

Moroccan tomato soup thickened with peanut butter and fired up with cumin, cayenne, and chili. A creamy, vegan-friendly bowl with a tangy splash of vinegar and real warm-spice depth.

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

Bread machine raisin buttermilk bread with whole wheat flour, raisins, and nuts. Tangy buttermilk crumb with a hearty whole grain texture baked hands-free.