3,832 salt recipes

Traditional British pikelets made from a yeasted batter cooked on a hot griddle. Like crumpets without the ring, with a bubbly surface that soaks up butter and honey.

Creole seasoning blend with paprika, garlic powder, cayenne, oregano, thyme, onion powder, and black pepper. A versatile Cajun-Creole spice mix for everything from gumbo to grilled fish.

Liver dumplings (leberknödel) blend scraped beef liver with lard, breadcrumbs, egg, and parsley, then poach in clear broth. Single-serving Austrian-German soup garnish.

Jamaican banana bread made with ripe mashed bananas, shortening, and vanilla. A simple, no-frills loaf with a moist crumb and deep banana flavor.

Turkey Creole simmers cooked turkey with tomatoes, onion, celery, bell pepper, and chili powder in the slow cooker. A dump-and-go post-holiday meal served over rice for six.

Honey orange chicken legs baked with a glaze of orange juice, honey, Worcestershire sauce, and mustard. Skinless chicken legs basted until fork-tender and golden brown.

Meatless red beans and rice simmers dry red beans with onion, garlic, and a clever pinch of fennel seed that echoes sausage, cooked down to a thick, creamy gravy and spooned over rice. Vegan comfort, no meat needed.

Smoked salmon steaks rubbed with hot sweet mustard, dill, lemon, and minced onion. Low and slow in the smoker until flaky and loaded with sweet heat.

Creamy cucumber dressing with nonfat yogurt, garlic, lemon juice, and white pepper. Light, tangy, and cool. A falafel-friendly dressing that doubles as a fresh salad topper.

Ice water pickles, classic homestead cider-vinegar pickles with cucumber spears, onions, and mustard seed. The ice-water soak gives them crisp snap that lasts in the jar.

Sweet corn and halibut tamales wrapped in fresh corn husks with fresh-cut kernels, cilantro, red bell pepper and a whisper of cornmeal. A lighter, coastal take on traditional tamales that cooks in just 20 minutes.

Vegan Amaretto coconut bread with silken tofu, coconut milk, and unsweetened coconut flakes. No eggs, no dairy, and toasted slices with your morning coffee are genuinely something.

Pearl barley and green lentils simmer with onions and mint in this traditional Iranian soup where turmeric and gentle spices create warming, earthy comfort in every spoonful.

Sourdough bread made from starter batter mixed with flour, shortening, and baking soda. A quick-rise loaf brushed with milk for a golden crust, ready in under an hour.

Sanbaizu is a classic Japanese dipping sauce made with rice vinegar, dashi, soy sauce, and sugar. A light, tangy all-purpose condiment for dumplings, sashimi, and sunomono.

Gluten free gingersnaps: classic spiced molasses cookies made with soy flour, cornstarch, and potato starch instead of wheat. Crisp edges, chewy centers, ready in 20 minutes.