2,066 vegetable salted recipes

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.

Coconut custard pie baked in a water bath and slipped into a pre-baked shell, topped with a drizzled chocolate lattice. A silky, nutmeg-scented classic.

Red velvet pound cake baked low and slow in a tube pan with cocoa, shortening, and seven eggs for a dense, velvety crumb. Topped with cream cheese icing.

Devilish marshmallow cookies are chewy chocolate cookies topped with a melted marshmallow half and finished with a glossy chocolate frosting. Three-tier indulgence: cocoa cookie base, gooey marshmallow middle, and rich chocolate top.

Spiced pumpkin bread baked and sealed in mason jars for long-term storage. Cinnamon, cloves, and nuts in a moist, dense loaf that keeps up to a year.

Moist chocolate cake with hot coffee bloomed into the batter for deep cocoa flavor, paired with old-fashioned ermine icing whipped from a cooked flour-milk paste. Vintage two-layer cake done right.

Rustic Calabrian asparagus soup thickened with eggs and Parmigiano-Reggiano, ladled over toasted Italian bread. A silky, savory Italian egg-drop soup ready in one hour.

The legendary Waldorf Astoria red velvet cake with buttermilk, cocoa, and a silky cooked-flour ermine frosting that tastes like whipped cream. A stunning 3-layer showpiece for any celebration.

Slow-cooker chicken pie that hands off the work to the Crock-Pot, then crowns vegetables and shredded chicken with a flaky pie crust baked separately. Leftover poultry rescue.

Chocolate covered marshmallow cookies with a soft vanilla base, a melted marshmallow top, cocoa frosting, and a pecan half. Like homemade Mallomars.

Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.

Fork-tender chuck pot roast browned and slow-simmered with dill and a splash of vinegar, then finished with potatoes, carrots, zucchini, and a tangy sour cream gravy. A one-pot Sunday dinner.

Fig honey cookies with dried figs, coconut, orange zest, and lemon extract in a honey-sweetened drop cookie. Chewy fruit-filled bites with a warm citrus fragrance.

Cinnamon snack cake with apple cider sauce: a sour cream coffee cake with crumb topping, served warm with vanilla ice cream and warm cider sauce. The fall dessert that smells like Sunday afternoon.

Devil's food cake: a deep, dark, three-layer chocolate cake built on melted chocolate and sour milk for that signature reddish-brown crumb. The classic American showstopper that puts boxed mixes to shame.

Black and white chunk cookies loaded with semi-sweet and white chocolate chunks plus walnuts or pecans in a brown sugar butter dough. Makes 3 dozen.