10,000 salt recipes

Bisquick buttermilk biscuits with a splash of soda water for an extra-tall rise and tender, fluffy crumb. The classic shortcut biscuit recipe that bakes up in 30 minutes with bakery-style results.

Hawaiian banana bread blended in a blender for an ultra-smooth tropical-style loaf. Just 7 ingredients, sweet and tender, makes muffins or a single loaf.

These muffins are not too sweet! Their delicate flavor is perfect for breakfast or brunch!

If you're looking for ways to make your waffles feel special, then this recipe will help you create breakfasts everyone will remember!

Sourdough pancakes made with active starter, baking soda, an egg and evaporated milk. Tangy, light, and lacy-edged. A great way to use up sourdough discard for breakfast.

Chocolate mayonnaise loaf cake is a Depression-era American classic with an unbelievably moist crumb. The mayo (which is just eggs and oil) replaces butter and eggs in this fudgy 8-ingredient bake.

This savory tart is a delicious way to cook with your leafy-greens, such as kale, Swiss chard, collards and sweet potato or squash. The balsamic vinegar is used on both cooking greens and caramelizing the onions, which really adds a delicious hint, the feta cheese adds the nice cheesiness and well-balanced saltiness. It can be served as a main dish or a side dish!

Quick 30-minute buttermilk biscuits that are foolproof for busy mornings. Simple pantry ingredients and minimal kneading deliver hot, buttery biscuits ready in just 15 minutes of baking.

Light pancakes from scratch with a tall, fluffy crumb and tender bite. A fast pantry breakfast built on flour, milk, and a generous double-sift for height.

Buttermilk pancakes with both baking powder AND soda for maximum lift, plus a splash of oil for a tender bite. Eight ingredients, fluffy stack, ready in 15 minutes.

Orange tea biscuits with fresh orange zest, sliced and baked golden in 15 minutes. Tender, lightly citrusy biscuits made for afternoon tea with butter and marmalade.

Literally means "white food". Blancmange is a delicate, quivering snow-white pudding that goes back to the 16th century that was extremely popular in the Victorian age.

Betty Carter's refrigerator pickles use a no-cook cold brine of vinegar, sugar, salt, celery seed, mustard seed, and turmeric. Five days in the fridge and they're ready. Last a year in the jar.

This version of the classic Jewish passover potato dish is much lighter and fluffier than the old fashioned variety.

Classic buttermilk waffles with melted butter, three eggs, and a heavy hand of leavening. Crisp edges, fluffy interiors, ready for berries and maple syrup.

La Madeleine's tomato basil soup copycat: silky pureed tomatoes with fresh basil, finished with heavy cream and butter. The famous French bistro soup made at home.