3,832 salt recipes

Orange sugar cookies with orange flower water, fresh orange juice, and zest. Rolled thin, cut into shapes, and baked pale for decorating with icing.

Chinese-style roast duck lacquered with plum and black bean sauce, rubbed with garlic and ginger, then chilled overnight for easy slicing. Serve with Chinese pancakes for a Peking-style feast.

North Carolina chopped barbecue pork shoulder braised in a tangy vinegar-ketchup sauce with celery seed, nutmeg, and cinnamon, then chopped and seasoned with hot sauce.

Classic Sicilian caponata with fried eggplant, plum tomatoes, green olives, capers, and pine nuts in a tangy vinegar-sugar agrodolce. Serve chilled as an appetizer or relish.

German cucumber salad with a creamy sour cream dill dressing, sliced tomatoes, and scallions. A cool, tangy no-cook side dish that improves after chilling.

French sourdough bread for the bread machine pulls real flavor from a half cup of starter, with gluten flour for chew and cornmeal for crust. Hands-off baking, true tang.

Slow cooker split pea and ham soup made with a meaty ham bone, green split peas, and aromatic herbs like marjoram, thyme, and celery seed. Just load the pot and let it go for 10 hours.

Meatball stroganoff with browned mushrooms in a creamy tomato sauce made with evaporated milk, Worcestershire, and lemon juice. Serve over rice or egg noodles.

Rasta redfish marinade is a Caribbean-style chutney made from unripe mangos, tamarind, malt vinegar, ginger, and hot chilies. Simmered, pureed, and ready to transform grilled fish.

Four-day vegetable soup that evolves with new ingredients each day. Start with cabbage, carrots, turnip, and rosemary, then build on it with beets, spinach, and chickpeas.

Italian chocolate cookies with cocoa, cinnamon, cold coffee, and grape jelly in the dough. An old-world recipe with no eggs that makes a huge batch of soft, cakey cookies.

Spicy homemade dill pickles with hot chili peppers, garlic, mustard seeds, and fresh dill in a vinegar brine. Crunchy, fiery refrigerator pickles ready in 3 to 4 weeks.

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.

Easy turkey soup with elbow macaroni, frozen mixed vegetables, and a surprising splash of orange juice concentrate. A fast weeknight soup ready in 35 minutes.

Vegetarian kema curry made with textured vegetable protein, tomatoes, peas, mushrooms, and warm curry spice. A plant-based Indian-style main ready over rice in 40 minutes.

Soft pineapple cookies with crushed pineapple and chopped nuts or coconut in a tender, cake-like drop cookie. A tropical twist on the classic cookie jar favorite.