498 vegetable salted recipes

Chocolate cherry cookies with a whole maraschino cherry hidden inside each cocoa cookie, drizzled with melted chocolate icing. A cherry cordial in cookie form.

From-scratch chocolate cake with melted unsweetened chocolate and buttermilk, topped with a boiled fudge frosting beaten over ice. Deep, dark, and intensely chocolatey.

Kuchen, a traditional German yeast coffee cake with raisins and cinnamon, made from a rich egg dough that rises twice. A heritage recipe that makes two golden loaves.

A silky, puréed cauliflower soup with fresh ginger and onion, made with vegetable stock. Naturally vegan, dairy-free, and full of warm, earthy flavor.

Giant honey oat cookies made with egg whites instead of whole eggs for a lighter, chewy texture. Scooped by the quarter cup for bakery-sized treats with crisp edges and soft centers.

Apple Danish bars layer cinnamon-spiced sliced apples between two flaky pastry sheets in a sheet pan, then drizzle with almond glaze. A sliceable Scandinavian-style coffee cake bar.

New Orleans beignets are pillowy square yeast doughnuts, deep-fried until golden and puffed, then buried in confectioners' sugar. The iconic French Quarter treat, best eaten piping hot.

Cornmeal buttermilk biscuits with a pinch of cayenne, cut butter, and an egg wash for golden tops. Gritty, tender, and puffed with a cornbread-meets-biscuit texture that's ready in under 15 minutes.

Molasses oatmeal bread with rolled oats and a soft, chewy crumb. A classic yeast bread recipe that makes two hearty loaves with deep, malty sweetness.

Applejack apple slab pie bakes 25 sliced tart apples with cinnamon and butter between a shortening pastry crust in a sheet pan, then drizzles with a sweet cream glaze. Crowd-feeding holiday pie.

Cocoa bread made with yeast, cocoa powder, and eggs for a soft, lightly sweet chocolate loaf. A unique homemade bread with deep cocoa color and subtle chocolate flavor.

Peanut butter bars for a crowd yields 8 dozen from three sheet pans. A big-batch recipe with a chewy, dense peanut butter cookie base dusted with powdered sugar.

A Depression-era chocolate cake made with no eggs, no butter, and no milk. Mixed right in the pan with the famous three-holes method, topped with rich fudge frosting.

Granola buttermilk muffins with brown sugar and crushed granola baked right into a tangy buttermilk batter. Hearty breakfast muffins with a crunchy, toasty texture throughout.

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

Quick fig muffins with a tender crumb, sweetened naturally with California dried figs. A vintage gem recipe that turns stewed fruit into warm, wholesome breakfast treats in under 30 minutes.