3,847 salty recipes

Raw fresh chilli chutney with mint, ginger, and lime juice. No cooking required, just chop and mix 15 minutes before serving. A fiery Indian-style condiment for serious heat lovers.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Acadian plogues, thin buckwheat pancakes cooked on one side only until bubbled and firm. A traditional Maritime Canadian breakfast made with just flour and water.

Sheftalia are traditional Cypriot barbequed sausages: ground pork and veal seasoned with onion and parsley, wrapped in caul fat, and grilled over charcoal until the caul melts into the meat.

Kuemmelkartoffel, a traditional German caraway potato side dish. Boiled potato slices tossed with caraway seeds and finished with melted butter for earthy, aromatic flavor.

Old-fashioned gooseberry relish with raisins, onion, brown sugar, and vinegar, spiced with cayenne, ginger, and turmeric. A tangy-sweet condiment for roasted meats.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

Pork chitterlings: soul food classic of pork intestines simmered with vinegar, onions, and hot peppers until fork tender, then served hot or battered and fried. A Southern holiday tradition.

Laal roti, a rosy Indian whole wheat flatbread kneaded with grated beetroot and warm cardamom. Naturally pink, lightly spiced rotis shallow-fried in ghee until soft and freckled brown.

Light and fluffy date tapioca pudding made with skim milk and a cloud of whipped egg white. Quartered dates add natural caramel sweetness to every spoonful.

Roasted turkey breast stuffed with fresh sage, thyme, parsley, and garlic, then wrapped in its own skin to seal in juices. A low-fat, herb-forward approach to turkey.

Buckwheat apple muffins with chopped dates and buttermilk. A wholesome breakfast muffin with earthy buckwheat flavor, tart Granny Smith apples, and natural date sweetness.

Blackened Cajun prime rib: a 10-pound roast seasoned with pepper, garlic, and onion, roasted, chilled, then sliced into steaks and seared in a white-hot cast iron skillet until charred and crusty.

Championship-winning BBQ ribs from the 1991 Memphis in May World BBQ Contest. Hickory-smoked with a homemade dry rub and basted with a vinegar-ketchup-molasses sauce that ages for weeks.

Crockpot pork chops in a home made barbecue sauce.