8,719 salt recipes

Old-fashioned raisin nougat made with hard-crack sugar syrup, marshmallow cream, and cocoa butter. A vintage homemade candy with chewy raisins folded throughout.

These cookies are healthy enough to give for on the run breakfasts.

Toast cumin and coriander seeds until fragrant, then pound with fresh green chilies, lemongrass, galangal, and shrimp paste into an authentic Thai green curry paste bursting with heat and herbal brightness.

Mushroom barley kugel baked with sauteed mushrooms, onions, soy milk, and vegetable broth. A vegan-friendly take on the classic Jewish comfort dish.

Seven bean and barley mix baked with molasses, honey, and tomato puree until thick and caramelized. A hearty, plant-based twist on classic baked beans.

Slow-simmered chicken and okra gumbo with a medium-brown roux, fresh tomatoes, and onions. The okra cooks down past the slime stage into a thick, velvety Louisiana classic served over rice.

Pounded chicken breasts seared fast over high heat, then drizzled with a brandy, Dijon mustard, and lime pan sauce loaded with fresh chives. A 20-minute dinner with serious steakhouse energy.

Fig layer bars with dried California figs and chopped nuts sandwiched between a buttery oat and brown sugar crumble. A chewy, fruity bar cookie in the style of fig newtons.

Cheese onion morsels with sharp cheddar, butter, and parsley baked into savory bite-sized drop biscuits. A make-ahead appetizer that freezes well and reheats in minutes.

Lamb chops marinated overnight in stone ground mustard and red wine, then broiled or pan-fried. Five ingredients, bold flavor, and minimal hands-on work.

Bright Mexican calabacita salad with fresh corn, zucchini, red bell pepper, green chiles, and a zesty lime dressing. A colorful no-cook side dish that chills to even better flavor.

Two-layer molded gelatin salad with lime Jell-O and cucumber on the bottom and a cranberry-cabbage layer on top. Vintage chilled appetizer with retro charm.

Homemade Thai yellow curry paste from scratch with dry-roasted coriander, cumin, shallots, lemongrass, and shrimp paste. Stores in the fridge for up to 4 months.

Ground pecans and blue cornmeal create nutty, hearty pancakes with a stunning slate-blue color and wholesome whole wheat flour for a plant-based breakfast.

Get into the holiday spirit with this decorative cookie that is sure to have the kids hungry for more.

Celery seed dressing blends sugar, lemon juice, cider vinegar, and dry mustard with oil into a sweet-tangy emulsion with whole celery seeds. A classic for fruit and spinach salads.