Recipes with salt
26,830 recipes
Almond Macaroons #2
Traditional Italian-style almond macaroons made with just four ingredients: almond paste, powdered sugar, egg whites, and a pinch of salt. Naturally gluten-free with crisp shells and chewy almond centers.
Easy Chickpea Salad
Easy chickpea salad with scallions, cilantro, lemon juice and a hit of cayenne. Bright, no-cook vegetarian side dish high in fiber and protein.
Brown Rice & Vegetable Salad
Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.
Great Chocolate Cake (& Strawberry Shortcake Variation)
Great chocolate cake built from cocoa bloomed in boiling water, cake flour, and butter for a deep, moist crumb. Topped with whipped cream, strawberries, and chocolate drizzle for shortcake.
Baked Samosas ABM
Baked samosas use a soft yeasted bread-machine dough wrapped around spiced potato and pea filling, brushed with egg glaze, and baked until golden. Lighter than fried samosas with the same Indian flavor punch.
Bean Burritos with Salsa Mexicana
Vegetarian bean burritos with from-scratch mashed pinto beans and fresh salsa Mexicana made with tomatoes, jalapenos, and cilantro. No refried beans from a can needed.
Prosiutto & Mushroom Ravioli with Fried Sage
Prosiutto & Mushroom Ravioli with Fried Sage recipe
Fast Dish Catfish
Broiled catfish with lemon and dill served over rice pilaf tossed with zucchini, carrot strips, and mayonnaise. A 30-minute weeknight dinner built around pantry-ready fish.
Decadent Halloween Brownies
Triple-chocolate Halloween brownies with espresso, walnuts, and chocolate chips, chilled and cut into festive shapes with cookie cutters, then frosted in orange.
Chicken Stock - Master Chefs
Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.
Almond-Topped Pear Pie
Glossy pear slices baked in corn syrup-lemon glaze, crowned with buttery almond crumble. A showpiece autumn dessert for cozy dinner parties.
Cabbage Soup #2
Hearty cabbage soup with stewing beef simmered into a rich broth, then loaded with tomatoes, green beans, carrots, and a whole head of chopped cabbage. A filling one-pot meal.
Chocolate Mint Squares
Chocolate mint squares with fudgy pecan-studded brownie base and a creme de menthe buttercream frosting. A retro church cookbook classic with serious holiday party vibes.
Pizza Bianca
Pizza bianca: a white pizza with hand-stretched dough, olive oil pureed with shallot, garlic, and Italian herbs in place of red sauce, then blanketed in melted Gruyère. Crisp, nutty, no tomato.
Blini with Three Caviars
Yeasted buckwheat blini made with whipped cream and egg whites folded into the batter for a light, fluffy pancake. Serve topped with caviar and creme fraiche.
Consomme Primavera
Crystal-clear chicken consomme reduced to a quarter of its volume, garnished with steamed julienned vegetables and enoki mushrooms. A refined French-Italian soup with intense concentrated flavor.
Traditional Italian-style almond macaroons made with just four ingredients: almond paste, powdered sugar, egg whites, and a pinch of salt. Naturally gluten-free with crisp shells and chewy almond centers.
Easy chickpea salad with scallions, cilantro, lemon juice and a hit of cayenne. Bright, no-cook vegetarian side dish high in fiber and protein.
Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.
Great chocolate cake built from cocoa bloomed in boiling water, cake flour, and butter for a deep, moist crumb. Topped with whipped cream, strawberries, and chocolate drizzle for shortcake.
Baked samosas use a soft yeasted bread-machine dough wrapped around spiced potato and pea filling, brushed with egg glaze, and baked until golden. Lighter than fried samosas with the same Indian flavor punch.
Vegetarian bean burritos with from-scratch mashed pinto beans and fresh salsa Mexicana made with tomatoes, jalapenos, and cilantro. No refried beans from a can needed.
Prosiutto & Mushroom Ravioli with Fried Sage recipe
Broiled catfish with lemon and dill served over rice pilaf tossed with zucchini, carrot strips, and mayonnaise. A 30-minute weeknight dinner built around pantry-ready fish.
Triple-chocolate Halloween brownies with espresso, walnuts, and chocolate chips, chilled and cut into festive shapes with cookie cutters, then frosted in orange.
Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.
Glossy pear slices baked in corn syrup-lemon glaze, crowned with buttery almond crumble. A showpiece autumn dessert for cozy dinner parties.
Hearty cabbage soup with stewing beef simmered into a rich broth, then loaded with tomatoes, green beans, carrots, and a whole head of chopped cabbage. A filling one-pot meal.
Chocolate mint squares with fudgy pecan-studded brownie base and a creme de menthe buttercream frosting. A retro church cookbook classic with serious holiday party vibes.
Pizza bianca: a white pizza with hand-stretched dough, olive oil pureed with shallot, garlic, and Italian herbs in place of red sauce, then blanketed in melted Gruyère. Crisp, nutty, no tomato.
Yeasted buckwheat blini made with whipped cream and egg whites folded into the batter for a light, fluffy pancake. Serve topped with caviar and creme fraiche.
Crystal-clear chicken consomme reduced to a quarter of its volume, garnished with steamed julienned vegetables and enoki mushrooms. A refined French-Italian soup with intense concentrated flavor.
