4,001 salty recipes

McIntosh apple cobbler baked in individual bowls with a buttery brown sugar crumble topping. A simple four-apple dessert served warm with vanilla ice cream.

Brazilian-style sauteed collard greens (couve) for feijoada. Finely shredded collards cooked quick with onion in shortening, a traditional side for Brazil's national black bean stew.

If you love pastries, you will adore this scrumptious snack that will have you reaching for more.

Fruit-flavor popcorn balls made with Jello gelatin, corn syrup, sugar, and salted peanuts. Pick any Jello flavor for colorful, kid-friendly popcorn treats in 15 minutes.

A fruity, delicious salad made with bananas, avocado and fresh pineapple.

Pork, potatoes and mushrooms flavored with crushed coriander seed.

Old-fashioned cucumber and onion salad: paper-thin cucumber and onion slices marinated overnight in a sweet-tart vinegar brine. The crisp Midwestern picnic side that gets better as it sits.

Succulent chicken breast is served on top of salad greens, fresh herbs and gorgonzola cheese tossed with a simple lemon vinaigrette.

Sweet rice dumplings (Japanese ohagi) blend cooked sweet brown rice with raisins and cinnamon, then roll the small balls in coarsely chopped roasted walnuts. A naturally vegan, no-sugar treat.

Homemade siopao steamed dumplings stuffed with a savory shrimp, ground pork, and water chestnut filling. Makes 30 pillowy buns from scratch, street-food style.

Corn pancakes with cheese (cachapas) puree fresh corn into a silky batter, griddle into golden pancakes, and fold warm around a stick of gouda. A Venezuelan street food classic.

Foolproof meringue that never weeps or shrinks, stabilized with a cornstarch paste mixed into the egg whites. Golden brown in 30 minutes on any cream pie.

Italian parmesan potatoes are easy foil-packet grilled potatoes tossed with olive oil, Italian herbs and garlic, then finished with melty Parmesan. A no-cleanup side that cooks right on the grill.

A delicious pasta dish that's perfect for a light lunch or dinner when on the go.

Jamaican-style sauteed greens with collards (or kale), jalapeno, allspice, onion, and a squeeze of lime. A Caribbean spin on cooked greens with warm spice and bright citrus.