8,529 salt recipes

Sugar-free white layer cake made with artificial sweetener, almond extract, and folded egg whites for a light, airy crumb. A diabetic-friendly two-layer cake that's ready to frost.

Whole wheat baguette with a crackling crust and chewy crumb. Started in a cold oven for a slower bake, with optional steam pan and egg white wash for a glossy bakery finish.

Corn salsa with diced tomato, hot chilies, cilantro, garlic, and a squeeze of lemon. A 10-minute no-cook salsa that doubles as a dip for chips or a topping for grilled chicken and fish tacos.

Sopa de tortilla, the authentic Mexican tortilla soup: a tomato-onion-garlic broth infused with mint, finished with fried corn tortilla strips and cheese. Ready in 40 minutes, pantry-friendly.

A warming Korean-inspired broth with ginseng root, garlic shoots, soy sauce, and toasty sesame oil. Just pour boiling water over the seasonings for an earthy, restorative sipping soup ready in 10 minutes.

Tender sour cream pastry rolled with apricot jam, walnuts, and raisins into elegant strudel cookies. These make-ahead sweets are perfect for holiday cookie trays.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Southern-style green beans simmered low with smoked turkey wing, onion, garlic, and red potatoes. Pork-free soul food classic with deep smoky flavor.

Grecian green beans marinated in Coca-Cola, olive oil, vinegar, oregano, and mustard with shallots and garlic. A sweet-tangy refrigerator side dish, served chilled or warm alongside grilled meats.

Soft whole wheat sandwich bread with buttermilk and honey for subtle tang and natural sweetness baked effortlessly in your bread machine

Santa's white fudge made with sour cream, corn syrup, and sugar cooked to soft-ball stage, then loaded with candied cherries and pecans. Creamy holiday candy in an 8x8 pan.

Vegetarian stuffed green peppers Santa Maria style, filled with herbed rice, fresh tomatoes, walnuts, and marjoram, baked in olive oil until charred and tender.

Hot cabbage slaw simmers shredded cabbage with caraway, butter, white wine vinegar, and a splash of hot sauce for a warm, tangy German-style side. Crisp-tender, ready in 30 minutes.

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.

Greek eggplant dip blended with tomatoes, garlic, oregano, fresh mint, parsley, olive oil, and lemon juice. A smoky, tangy melitzanosalata-style spread served with warm pita bread.

Dill onion bread bakes a tangy yeast loaf with cottage cheese folded into the dough for moisture, plus toasted dill seed and minced onion for a savory aroma. Brushed with butter and salt while warm. A retro church-cookbook classic.