4,595 salt recipes

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Vegan wild rice crepes stuffed with a savory trio of shiitake, oyster, and button mushrooms, finished with a silky nutty almond sauce. Elegant plant-based entertaining at its finest.

Traditional poppy seed kolache with a buttery almond dough and homemade filling of poppy seeds, honey, dates, and nuts. A Czech-style pastry that makes 60 pieces.

Lentil salad with smoked turkey, fresh tarragon, and a tangy yogurt-Dijon dressing. A protein-packed main-dish salad that holds up beautifully for lunch the next day.

Layered chalupa dip with mashed avocado, refried beans, taco-seasoned sour cream, chopped tomatoes, scallions, and cheddar cheese. A no-cook Tex-Mex party dip.

Hot and spicy red pepper apricot chutney with dried apricots, raisins, garlic, and red pepper flakes in a tart-sweet vinegar simmer. Big flavor condiment for meats and cheese boards.

Mim's cabbage rolls stuffed with ground beef, rice, eggs, and nutmeg, baked in a sweet-and-sour tomato sauce with brown sugar and lemon juice. A freezer-friendly family recipe with Eastern European roots.

Linsensuppe mit Frankfurter brings together tender lentils, smoky bacon, and sliced franks in a hearty German soup thickened with a browned flour roux and a splash of vinegar.

Tandoori duck marinated in spiced yogurt with cumin, cardamom, and cayenne, then grilled and served over red lentils. Skinned for less fat, the yogurt marinade keeps the meat juicy and tender.

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.

Jeff's favorite pizza sauce: a thick, concentrated pizza sauce made with plum tomatoes, tomato paste, oregano, and parmesan. Freezer-friendly and ready for homemade pizza night.

Rich Portuguese chickpea soup partially pureed for creamy body, studded with browned pepperoni, stir-fried spinach, potatoes, thyme, and coriander. A hearty, layered bowl.

Microwave tamale pie with a spiced bean, corn, and olive filling topped with a cornmeal crust. Vegetarian, no oven needed, and ready in 30 minutes.

Old-fashioned deep chocolate layer cake: a three-layer cocoa and buttermilk cake made in a food processor, dark and tender with sour cream chocolate frosting. Weekend bake for special occasions.

Deep dark chocolate cake made with cocoa powder and boiling water for intense flavor, topped with a rich chocolate buttercream frosting. Includes the frosting recipe.

Chocolate red beet cake: deep cocoa cake with mashed beets baked into a moist, tender crumb you'd never guess was hiding a vegetable. An old-school secret-ingredient cake.