4,596 salt recipes

Buttermilk orange tube cake studded with pecans and soaked while warm in a hot rum-orange-lemon syrup. A boozy, citrus-forward bundt with a moist, melt-in-the-mouth crumb.

This is a very simple one-bowl meal, perfect for when you don’t have the time to spend cooking after work. You can easily double or triple the recipe and use the leftovers for lunch the next day.

Make a quick but hearty dinner with this simple recipe that makes tender and juicy meatballs everyone will love.

Indian pakoras made with chickpea flour batter spiced with garam masala, coriander, and turmeric. Dip eggplant, potato, pepper, mushroom, or onion and fry until crisp. The chaiwala classic at home.

Loaded chocolate chip cookies stuffed with pecans, white chocolate, milk chocolate, semisweet chocolate, and mini chips. The everything-in-the-cookie-jar classic.

Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.

Cajun chicken and sausage gumbo with a dark roux, ham, two kinds of sausage, Creole seasoning, and cayenne. A Louisiana party pot that feeds 15 to 20.

Three layers of fall flavor: a press-in oat crust, sour cream custard filling loaded with cinnamon apples, and a buttery brown sugar crumble on top. No pie dough skills required.

This is absolutely fantastic, delicious and yummy.

Hearty tofu stew loaded with sweet potatoes, parsnips, turnips, zucchini, and mushrooms in a ginger-spiked broth with mirin and sake. A warming, veggie-packed bowl for cold nights.

Bring the flavor of New Orleans into your kitchen with this succulent dish made of shrimp, potatoes and yellow squash.

Rich chocolate cake with melted chocolate, pecans, and a hint of red food coloring, topped with homemade chocolate pecan frosting. A Southern classic from scratch.

Chunky turkey vegetable soup with sweet potatoes, broccoli, zucchini, and a half-and-half cream finish. A hearty post-holiday soup loaded with vegetables and leftover turkey.

Caribbean-style rice and peas gets a vegan upgrade with cubed tempeh, coconut-toasted brown rice, black-eyed peas, and cinnamon. A hearty plant-based main with island flavor.

Moosewood-style minestrone with onions, eggplant, green pepper, carrots, celery, peas, pasta, and tomato puree in a red-wine-kissed broth. Vegetarian comfort inspired by the Ithaca classic.

Bread machine peaches and cream loaf with both canned and dried peaches, sour cream, brown sugar, and a hint of cinnamon and nutmeg. Soft, fragrant, and almost cake-like.