Recipes with salt

Simple apple quick bread spiced with cinnamon and cloves, studded with chopped nuts. A dusting of confectioner's sugar adds an elegant finish to this homestyle loaf.

Israeli honey orange muffins made with wheat germ, fresh orange zest, and real honey. A lightly sweet, nutty quick bread with bright citrus flavor.

Fragrant stir-fried chicken with bruised lemongrass, red chilies, scallions, and roasted peanuts. A quick Vietnamese weeknight dinner ready in under an hour.

Lighter chili with tender turkey, creamy white beans, and green chiles in savory broth. Cumin and oregano spices with melted Monterey Jack on top.

Famous Brown Derby red velvet cake with buttermilk-cocoa cake layers, vinegar reaction, and the original cooked-flour ermine frosting. Hollywood diner classic from the 1940s Wilshire icon.

Authentic Italian Beef Manicotti recipe that everyone loves. Pasta shells stuffed with beef and cheese lovingly surrounded by a rich homemade sauce.

Healthy brown rice pilaf studded with grated butternut squash, fennel, and oregano. Low-fat winter side dish with warming cinnamon and white wine in every bite.

Honey wheat berry bread machine recipe combining bread flour, whole wheat flour, and cracked wheat (bulgur) for hearty texture. Sweetened with honey and warmed with ginger.

This is by far the BEST salmon recipe I have ever had! It was melt-in-your-mouth!

A honey-sweetened oatmeal bread machine recipe with a soft, tender crumb and buttery flavor. Includes both regular and large loaf sizes. Works with regular, rapid, or delayed time bake cycles.

Steamed cranberry Christmas pudding with molasses, served warm with a rich butter, cream, and vanilla sauce. Tart berries meet sweet sauce for a festive holiday dessert.

Hearty bread machine rye bread made with whole wheat flour, rye flour, oat flour, and stale beer. Dense, earthy, and full of old-world character with zero fuss.

Tender rabbit browned in butter and olive oil, braised in a generous splash of brandy with clove-studded onions and bouquet garni, then finished in a silky cream and mustard sauce.

Mom's Portuguese sweet bread (massa sovada) for the bread machine, with eggs, milk, and butter for a tender, slightly sweet loaf. Three loaf sizes given. Adjust sugar for sweeter or more savory. The classic Easter and holiday bread.

Hearty sauerkraut and bean soup with browned pork shoulder, paprika, and beef stock. Partially pureed for a thick, creamy base with a tangy sauerkraut finish.

Loaded crock pot chili browns two pounds of lean ground beef, then slow-cooks it for 8 hours with chili beans, tomatoes, bell pepper, onion, celery, garlic, and a punchy blend of chili powder and cumin. Hands-off weeknight comfort.

Chicken pieces braised with sliced fennel, Italian stewed tomatoes, and fennel seeds in one pan. A rustic Mediterranean weeknight dinner in under an hour.

This crisp is quick and easy to make, and the blackberries can be substituted with other berries. Our favorite dish in fall and winter.

Filipino fish sinigang with halibut simmered in rice water and fresh lemon juice alongside daikon, Japanese eggplant, chili, and spinach. A light, tangy soup ready in under an hour.

This flavorful beef stew is alway a winner at our place. Marinating makes the beef tender and full of flavor. The bouquet garni has lots of spices and vegetables, which add extra deliciousness and textures into the stew. It's a great winter dish in a cold day.

One of the better known dishes of Uttar Pradesh cuisine, this is a favorite at occasions ranging from a wedding buffet to a family picnic. It goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin with Onions and Fenugreek.

Grilled beef and pineapple skewers marinated in steak sauce and dry white wine. Sirloin tip cubes char on the outside while juicy pineapple caramelizes beside them on every skewer.

Homemade pralines and cream ice cream, a Southern custard-based ice cream studded with chunks of homemade buttermilk pralines. Real cooked custard churned with heavy cream for a proper old-fashioned ice cream parlor texture.

Squid is cooked in a base of delicious seasonings made with onion, garlic, hot chili peppers and paprika, which gives the squid lots of yumminess and great texture.

Thinly sliced lamb's liver floured and seared, then braised on a bed of onions with red wine, clarified butter, garlic, thyme, and bay leaf. A proper British offal dish, rich and savory.

Homemade brown 'n' serve sausage: ground pork seasoned with sage, thyme and a pinch of clove, shaped into patties or links, par-cooked, then stashed in the fridge or freezer to brown crisp whenever you want them.

Gravlax, the Scandinavian cured salmon: fresh fillets buried in salt, sugar, dill and white pepper, weighted and cured for days until silky. Sliced thin and served with mustard-dill sauce.

This scrumptious chili is made with succulent pork sausage, pinto beans and a nightmare of spices!

Classic Italian lasagna al forno with homemade tomato sauce, bechamel, ricotta, and mozzarella. A three-sauce layered lasagna with red wine in the tomato sauce and nutmeg in the bechamel.

Whole wheat bread machine loaf sweetened with honey, apple juice concentrate, and fresh chopped apples. Oats and applesauce add moisture and hearty texture for healthy sandwiches.

These delicious almond cookies are the perfect treat to have when enjoying a nice cup of hot chocolate.

Classic British Bakewell tart with homemade shortcrust pastry, a layer of strawberry jam, and a rich ground almond filling baked until deep golden. A teatime essential from Derbyshire.

Try this exotic salad that will satisfy both your hunger and tastebuds!

Hot dog stew with hunks of potato, onion, and bell pepper in a roux-thickened broth. A frugal one-pot supper from the pantry, ready in under an hour.

Baked flounder fillets smothered in cream of shrimp soup with Worcestershire, sherry, and a dash of hot sauce. A simple weeknight fish dinner with just 5 pantry-friendly ingredients.

Cheese-topped beef and potato bake layers seasoned ground beef, mushrooms, and tomato sauce with thinly sliced potatoes, then finishes under a blanket of melted mozzarella. A budget-friendly hands-off casserole.

Bigos, Poland's legendary hunter's stew: sauerkraut and cabbage simmered with roast pork, beef, ham, sausage, dried mushrooms, prunes, and red wine. Tastes even better reheated the next day.

Mango sour cream pie: a silky, tropical custard of pureed ripe mango and tangy sour cream, brightened with lime and set in a crisp baked crust. A make-ahead summer pie where sour cream balances the sweet mango.

Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.

Homemade Chinese shrimp and pork wontons with ginger, sesame oil, water chestnuts, and green onions. Freeze-friendly dumplings that are worth every minute of the folding. Boil or add to soup.

Easy to make meatloaf, without using a pan. Can be done in a dorm hall kitchen.

Sherry-marinated chicken breasts baked until juicy, then topped with a sweet-tangy red onion marmalade made with red wine, vinegar, and honey. Low-fat, elegant, and bursting with caramelized flavor.

A vibrant Moroccan-style salad of grilled and skinned bell peppers, fresh tomatoes, and Spanish onion dressed in a simple garlic, olive oil, and vinegar vinaigrette. Served chilled for a refreshing side dish or starter.

Peanut butter and banana bread machine loaf folds ripe banana and creamy peanut butter into a soft yeast bread with whole wheat backbone. A sandwich loaf that tastes like the Elvis classic in slice form.

Beef souvlaki kebabs marinate cubed beef or lamb in lemon, olive oil, garlic, and oregano overnight, then grill on skewers with onions, peppers, mushrooms, and tomatoes. Classic Greek street-food at home.

Pork tenderloin marinated 24 hours in bourbon, honey, fresh ginger, and sage, then smoke-roasted over fruitwood coals. Sticky, smoky, and fork-tender.

Sage and onion turkey burgers seasoned with thyme and savory, grilled until juicy, and topped with a tangy cranberry orange ketchup. A Thanksgiving-inspired burger for any night.

Ranchera sauce made from scratch with a roux-thickened tomato base, cumin, garlic, and fresh vegetables. A versatile Mexican sauce for rice, enchiladas, and huevos rancheros.