5,346 salt recipes

Impressive and healthy, realistic portion size. Save up for this one!

Three layers of deep chocolate cake get brushed with vanilla sugar glaze while hot, then stacked with mocha buttercream icing spiked with coffee and cocoa.

Khombi Tarkari, spicy Indian mushrooms dry-fried with ginger, green chilies, turmeric, and roasted cumin seeds. A bold vegetarian side served warm, room temperature, or cold.

Purple plum pie loads sliced fresh plums into a deep-dish crust under a cinnamon-spiced buttery crumb. A late-summer fruit pie with jammy tart filling and golden streusel topping.

Chewy oatmeal cookies with brown sugar, white sugar, and quick-cooking oats. A simple, no-frills oat cookie that's soft in the center with golden edges.

Chocolate thumbprint cookies rolled in chopped nuts with melted chocolate chips swirled into each indent. Buttery, nutty, and rich with a double dose of chocolate.

Pennsylvania Dutch fastnachts (fried doughnuts) made with yeast dough, evaporated milk, nutmeg, and lemon juice, then tossed in cinnamon sugar. A Shrove Tuesday tradition.

Creamy peanut butter soup made with chicken broth, heavy cream, and a splash of Madeira wine. A rich, velvety Southern classic that's savory, nutty, and surprisingly elegant.

Creamy potato and mushroom salad with new potatoes, raw mushrooms, scallions, celery and hard-cooked egg in a Dijon-mayonnaise dressing. A fresh twist on classic American potato salad.

Irish fadge is a traditional potato bread made from mashed potatoes, egg, butter, and herbs, then fried in bacon fat until golden and crusty on both sides. Simple, hearty, and satisfying.

Basic berry dumpling wraps cinnamon-spiced blueberries in a tender shortening pastry, baked into a rustic single-pan dessert. A folded-corner cobbler-meets-pie that's ready in an hour.

Hearty firehouse-style chili with hot Italian sausage and ground beef, red kidney beans, tomatoes, red wine, and honey. A bold, slightly sweet, slightly spicy crowd-feeding bowl.

Velvety mushroom barley soup with a clever trick: half the barley gets pureed with sauteed mushrooms for extra body. Lightened up with skim evaporated milk and a splash of dry vermouth.

Old-fashioned cake doughnuts made with cooked winter squash, cinnamon, and nutmeg, fried golden brown. These tender, spiced doughnuts taste like autumn and make about 2 1/2 dozen from a single batch.

Oatmeal rocks are chunky, old-fashioned drop cookies loaded with oats, dates or raisins, and chopped nuts. A stiff-dough cookie with crunchy edges and a hearty, chewy bite.

Bread machine cornmeal yeast bread with corn kernels, mild green chilies, and sharp cheddar baked right into the loaf. Tex-Mex flavor in sandwich-bread form.