305 vegetable salted recipes

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Pressure cooker quinoa cooked in vegetable stock for a fluffy, flavorful grain in just 2 minutes of pressure time. A fast rice substitute with tender yet crunchy texture.

A sugar-free white cake for diabetics, sweetened with sorbitol instead of sugar and lightened with whipped egg whites. A tender, fluffy, snowy white layer that's a versatile base for any frosting.

Basic Couscous: a 3-ingredient pantry side ready in 10 minutes. Just couscous, broth, and salt steamed off the heat. Endlessly versatile under stews, kebabs, or roasted vegetables.

Soft drop cookies made with mincemeat stirred into a fluffy sugar cookie base. A nostalgic holiday cookie recipe that yields a big batch from simple pantry ingredients.

Traditional menudo style tripe stew with egg-thickened broth, sauteed onions, and tender simmered tripe. A heritage Mexican-American comfort stew passed down through generations.

Monkey-faced cookies: old-fashioned molasses drop cookies with ginger and cinnamon, decorated with three raisins for eyes and a mouth. Makes 36 cookies in 30 minutes. A classic kids baking project.

Traditional New Mexican fry bread made with just 5 pantry ingredients. Simple dough kneaded smooth, rolled thin, and deep-fried golden in minutes. Serve with honey.

Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.

Traditional Cape Breton oatcakes with rolled oats, brown sugar, and shortening. Crumbly, buttery Scottish-Canadian biscuits baked golden in just 40 minutes.

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.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

A succulent dish made with savory pork, chopped onions and juicy tomatoes.

Rosettes are delicate Scandinavian fried cookies shaped on a decorative iron, crisp like a wafer and dusted with powdered sugar. A Christmas tradition in Nordic and Midwestern kitchens.

Kraut burgers (bierocks) stuffed with seasoned ground beef, shredded cabbage, and onion wrapped in soft bread dough and baked golden. A Midwest German-American classic you can make with frozen dough.

Walnuts give the crust tangy and nutty flavor, this recipe is perfect for a pumpkin pie.