8,719 salt recipes

Bring out the Scottish in you with these delicious snacks that are perfect to eat after having a hearty dinner.

Buttery shortbread bites rolled in paprika, cayenne, curry powder, and cumin. A savory, spice-crusted appetizer that's totally unexpected and completely addictive.

Cherry tomato and grilled onion salad tossed in a double vinegar dressing with white wine and balsamic vinegar, olive oil, garlic, and Italian parsley. A quick warm-cool side dish.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

Whole wheat bagels using a bread machine for the dough, then shaped by hand, boiled, and baked. Includes tips for bagel sticks and homemade bagel chips.

Harvest apple pie with a brown sugar-nut praline topping baked over the top crust. A double-crust apple pie with a caramelized, crunchy finish.

Pineapple orange mousse whips evaporated milk into a light frozen dessert with tropical orange and crushed pineapple. Old-fashioned two-step chill method, no gelatin or ice cream maker needed.

Garbanzo brown rice bread: a gluten-free yeasted loaf made with brown rice flour, chickpea flour, honey, and methocel for structure. Mellower than plain rice bread.

Oven-baked sweet potato fries tossed in curry powder, turmeric, cumin, and ginger. A vegan Indian-spiced side that turns out crispy outside, soft inside, with a warm golden color.

Indian toor daal pureed smooth, then finished with a tempered tadka of cumin seeds and asafetida in hot oil. Comforting, vegan, and everyday home cooking at its most honest.

Broiled portobello mushrooms loaded with chopped garlic, olive oil, oregano, and fresh parsley. Tender and meaty in about 10 minutes with just a handful of simple ingredients.

Classic chocolate refrigerator cookies made with real unsweetened chocolate. Shape the dough into a log, chill overnight, then slice and bake for 72 crisp, thin cookies.

A great summer relish to serve with chips or as a topping for hamburgers off the grill.

Tangy beet cabbage relish cooked with cauliflower, red pepper, onion, mustard seeds, and vinegar. A colorful, old-fashioned condiment for sandwiches, roasts, and charcuterie boards.

Glazed Carrots cooked in honey, orange juice, and ginger, finished with coarsely chopped sweet pickle. A simple side dish with a sweet-tangy twist ready in 25 minutes.

Colorful lentil salad with charred red, yellow, and orange bell peppers, dried apricots, and cumin-coriander dressing. Broiled peppers add smoky depth to tender green lentils.