8,529 salt recipes

Bread machine herb bread with parsley, caraway seeds, and dill baked into a soft loaf. Hands-off baking with aromatic herbs that fill the kitchen as it rises.

Classic Turkish çoban salatası, the chopped 'shepherd's salad' of tomatoes, cucumber, onion, green pepper, and parsley dressed with lemon and olive oil. Bright, fresh, and built for summer.

This is another popular salad from my old country, Ukraine.

These citrus honey cookies are so buttery and citrus taste, they are so delicious. Make them every year before Thanksgiving and Christmas, always a big hit, everyone loves these cookies.

Mediterranean Meatballs with Yogurt & Feta Sauce recipe

Sourdough onion rye for the bread machine combines sourdough starter with whole wheat and rye flours, diced onion, honey or molasses, and caraway or star anise. A dense, tangy deli-style loaf that anchors a corned beef sandwich.

These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.

Popeye burgers are hearty vegetarian patties packed with spinach, potato, oats, and veggies, topped with homemade nutritional-yeast "cheese" sauce. A plant-based alternative to the beef classic.

Bright honey lemon salad dressing with olive oil, apple cider vinegar, scallions, and a splash of dry sherry. Whisk it together in 10 minutes, chill overnight, and shake before drizzling.

This is a very nice roasted peppers recipe. Good side dish, can be served with any meat dish.

Soupe de potiron is a French Provencal pumpkin soup with white onion, sage, garlic and a handful of rice for body. Pureed, then finished with Parmesan shavings. A simple, peasant-style fall soup.

Classic oatmeal cookies made lighter with sunflower oil and a touch of whole wheat flour. Cinnamon-spiced with chewy texture at just 62 calories per cookie.

Corn and zucchini casserole with a creamy bechamel, melty Monterey Jack cubes, and a garlic-oregano breadcrumb topping. A summer-harvest bake from Gold Medal flour.

Fog City Diner's homemade tomato ketchup: fresh roma tomatoes simmered with cider vinegar, sugar, pickling spice, and cinnamon for a restaurant-style condiment. Makes 5 cups, lasts a month.

Classic bread and butter pickles with that sweet-tangy crunch you remember from grandma's kitchen. Cucumbers, onions, and bell peppers cured in a spiced vinegar brine with mustard seed, turmeric, and celery seed.

This barely sweet, fruity rye tastes good with scrambled eggs or in a turkey sandwich. For tea sandwiches, slice thin and spread with cream cheese and toasted sliced almonds.