Recipes with salt

Traditional New Mexico pinto beans slow-cooked with a meaty ham bone. Just 4 ingredients and old-school technique for creamy, unbroken beans in rich pot liquor.

Nuevo Laredo chicken-fried steak marinated in beer with garlic, breaded in masa harina and cumin-spiced flour, then deep-fried. A Tex-Mex twist on a Texas classic.

Choux pastry puffs studded with chocolate chips and dusted with powdered sugar create elegant French-inspired cookies that look harder to make than they are.

Chicken and asparagus baked in a creamy curry sauce made with cream of chicken soup, mayo, and lemon juice, finished with melted cheddar. Easy one-dish dinner.

Chewy oat and dried fruit breakfast bars with orange juice, cinnamon, and brown sugar. Freezer-friendly grab-and-go bars that take just 10 minutes to prep for a whole week of mornings.

Bread machine Italian cheese-potato bread with mashed potatoes, Monterey Jack, oregano, and eggs. Dense, savory, and loaded with flavor in every slice.

Butterscotch dandy cake folds homemade hard-ball butterscotch syrup into a tender two-layer cake, then crowns it with a cooked brown sugar buttercream. A real-deal Southern butterscotch cake from scratch.

Moist chocolate oatmeal cake topped with a boiled coconut-pecan frosting. The oats soak in boiling water first, creating an incredibly tender, fudgy crumb.

Hush puppies are deep-fried cornmeal fritters with chopped onion and a touch of sugar. A Southern fish fry classic with crisp golden shells and tender corny middles.

Maple walnut squares with a buttery shortbread crust and a gooey maple syrup and maple sugar filling topped with chopped walnuts. Like pecan pie bars with a pure maple twist.

Low-fat scalloped potatoes with just five ingredients, no cream or cheese. Thinly sliced potatoes and onions bake in milk until tender, while the potato starch thickens it into a creamy sauce.

Southwestern crab meat soufflé with Monterey Jack, green chiles, corn, cottage cheese, and a hint of curry. A savory egg bake that serves 12 for brunch or dinner.

Old-fashioned cream of lima bean soup simmered low and slow with butter, paprika, and a touch of cream. Thick, hearty, and full of homestyle comfort in every bowl.

Old-fashioned sandwich cookies with a choice of two homemade fillings: raisin with lemon, or chopped date with orange zest and nutmeg. Three dozen per batch.

This quick and easy snack is perfect for the kids to take to school or have after dinner.

Yeasted coffee cake with a sour cream dough, sweet cream cheese filling rolled jelly-roll style, and vanilla glaze with sliced almonds. An overnight rise makes it brunch-ready.

Homemade maraschino cherries preserved in sugar syrup with almond extract and lemon juice. A three-day canning project for bright red cocktail cherries without artificial preservatives.

Honey oat biscotti with rolled oats, cinnamon, and chopped nuts, twice-baked until dry and crunchy throughout. Sweetened with honey instead of sugar.

Kiwi muffins folded with fresh chopped kiwi, lemon zest, and crunchy walnuts. Moist, fruity, and bakery-style with a bright tropical twist on the classic breakfast muffin.

Tomato-free ketchup made from cooked carrots and beets blended with lemon juice and spices. A clever low-sugar, nightshade-free condiment that looks and tastes surprisingly like the real thing.

Rich, fudgy chocolate cake hiding a gooey caramel filling baked right inside. Sour cream keeps it impossibly moist while melted caramels and condensed milk create a buttery surprise layer.

No-bake fudge oatmeal cookies with peanut butter, cocoa, and quick oats. Boil the chocolate base, stir in oats and peanut butter, drop onto wax paper, and they set in minutes.

Fudgy sour cream chocolate cake with a molten caramel filling baked right into the middle. Half the batter bakes first, then melted caramels and condensed milk go on top, followed by the rest of the batter. Gooey, layered, and dangerously good.

Mexican rarebit with sharp cheddar melted over corn, green chilies, and tomatoes in a double boiler. A Southwestern twist on the classic Welsh cheese dish.

Eggs a la Wedgewood layers scrambled eggs with bacon, mushrooms, sour cream, and cheddar in a make-ahead casserole. Assemble the night before, bake fresh for brunch crowds.

As every angler knows, skillet-size brook, brown, and rainbow trout are never more tasty than when prepared this way. Can there be any tastier dish than the one that comes from this happy marriage of fresh trout and butter?

Making your own graham crackers sound a little bit crazy, but you will love how tasty these crackers turn out, and you pretty much won't go back to the store-bought ones! Making a cheesecake crust with these crackers will add some extra yumminess, which store-bought crackers can never compete.

Monterey fondue is a make-ahead egg and cheese strata layered with buttered bread, corn, green chiles, and Monterey Jack. Refrigerate overnight and bake until puffy and golden brown.

Classic chicken cacciatore with flour-dredged chicken browned in olive oil, then simmered in a rustic tomato sauce with garlic, peppers, and oregano. Serve over spaghetti or fettuccine.

Old-fashioned colonial gingerbread with rich molasses, warm ginger, cinnamon, and buttermilk. A one-bowl heritage dessert that fills your home with spiced warmth.

Alaskan-inspired bouillabaisse loaded with halibut, clams in the shell, shrimp, and crab in a garlicky tomato-wine broth seasoned with thyme, marjoram, and hot sauce.

Chicken pieces slow-cooked in beer, tomato sauce, and pimento-stuffed green olives with garlic and bay leaves. A Mediterranean-style crockpot dinner served over rice.

Easy chocolate fudge with sweetened condensed milk, no candy thermometer needed and no boiling sugar to watch. Five ingredients, one double boiler, ready to chill in 10 minutes.

Currant scones from The Painted Table restaurant, with butter cut into flaky layers and a sugar-crusted top. Bakery-style afternoon-tea scone recipe.

Honey oatmeal cookies loaded with quick oats, flaked coconut, raisins, walnuts, and wheat germ. Six dozen chewy, golden cookies from one big batch. The cookie tin classic that disappears at potlucks.

Pumpkin cookies with caramel frosting, they're so good it's hard to eat just one. Great to make in a advance and freeze.

I absolutely loved this recipe. It is so easy to make and so flavorful. If you like spicy food, you need to try this. Definitely a keeper!

Simple butter cookies with just six ingredients roll, cut, and decorate easily for endless holiday shapes that stay soft and tender straight from the oven.

Hearty homemade cracked wheat bread with whole wheat flour, molasses, and honey. Nutty, chewy, and deeply satisfying with a tender crumb and rustic crust.

Buttery, paper-thin ginger cookies with a double hit of crystallized and ground ginger folded into brown sugar dough. Crisp, snappy, and warmly spiced, this recipe yields four dozen from scratch.

Single-serving noodle bake with cooked noodles, green beans, and melted cheddar cheese, finished with a sprinkle of paprika. A budget-friendly diabetic-friendly weeknight bake.

Crispy Pakistani chicken potato kababs with green chilies and fresh coriander, coated in breadcrumbs and pan-fried golden. Serve hot with chutney for a street-food experience at home.

Learn how to make a scrumptious chicken dish with a true garlic taste with this simple recipe.

A delightful main dish that combines tender beef with the creamy richness of coconut milk. It's a perfect example of how versatile and delicious beef can be when paired with the right ingredients.

A deeply rich chocolate layer cake made with unsweetened baking chocolate, brown sugar, and a cloud of beaten egg whites for lift. Topped with sliced oranges, nutmeats, and candied ginger for a vintage twist you won't find anywhere else.

Crispy golden fried tofu stuffed with crunchy bean sprouts and cucumber, drizzled with a fiery chili-peanut sauce. This classic Malaysian street food favorite is vegetarian, packed with bold Southeast Asian flavors, and ready in minutes.

Creamy baked ricotta and goat cheese swirled with basil pesto, sliced thick and served over a chunky ratatouille of eggplant, zucchini, and tomatoes. A gorgeous vegetarian main or side.

Buttermilk-soaked chicken thighs dredged in seasoned flour, pan-fried golden brown, and smothered in a tangy buttermilk pan gravy. Southern skillet comfort that'll have you reaching for seconds.