8,529 salt recipes

A golden double-crust pie bursting with fresh nectarines, cinnamon, and lemon zest. No peeling needed, making this the easiest summer stone fruit pie you'll bake.

A fragrant bread machine loaf made with whole wheat flour, fresh orange juice, orange zest, and star anise. Citrusy, warmly spiced, and effortlessly hands-off.

A colorful Balkan casserole packed with eggplant, cabbage, cauliflower, green beans, and zucchini baked in herbed broth. Serve it hot or cold with a rich toasted walnut sauce for a hearty plant-based meal.

Old-fashioned divinity candy with holiday, chocolate, and ginger variations. The classic Southern white candy: cloud-light, melt-on-your-tongue texture, made by streaming hot syrup into beaten egg whites.

Great for using up turkey left overs after a Holiday feast. The fruit, nuts and seasonings give the salad a unique flavor.

Bob Hope's lemon meringue pie with a bright cornstarch-thickened lemon curd in a baked pie shell, topped with sweet meringue and baked to a golden, lightly browned cap.

South African samoosa filling with mixed vegetables, curry leaves, cumin, turmeric, and green chili. A fragrant, spiced vegetable mixture ready to stuff into pastry triangles for traditional Indian-style samosas.

Hearty pumpernickel bread machine loaf with rye flour, cornmeal, molasses, unsweetened chocolate, caraway seeds, and mashed potato. Deeply dark German-style rye.

Texas-style barbecue tofu on a bun: frozen-then-thawed tofu crumbled, simmered with onion and garlic, then sauced with barbecue sauce. A vegetarian sloppy joe ready in 30 minutes.

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

Roasted green chile soup with Anaheim peppers, red bell peppers, potatoes, and garlic pureed silky smooth. A Southwestern classic strained for a velvety, restaurant-quality finish.

Vegetarian stuffed grape leaves (dolma) filled with brown rice, dill, cinnamon, allspice, and a hint of peppermint. Meatless dolma simmered in lemon broth, served hot or cold as a make-ahead appetizer.

Broiled chicken seasoned with cumin and oregano, topped with seasoned black beans, jalapeño, green onions, and melted Monterey Jack cheese. Tex-Mex made easy.

A fiery Chinese hot pot of pork intestine, duck blood curd, and sour cabbage simmered in a chili-ginger broth with Sichuan peppercorns. Served bubbling over a tabletop burner.

Banana chocolate chip bars with whole wheat flour, mashed ripe bananas, and mini chocolate morsels, dusted with powdered sugar. A bake-and-share sheet bar that yields a crowd.

Pop's Buffalo wings deep-fry crispy then bathe in a buttery hot sauce with garlic salt, cayenne, and a paprika kick. Classic Buffalo style for a crowd of 50 wings.