Recipes with kosher salt
484 recipes
Roasted Asparagus with Hollandaise
Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.
Roasted Asparagus with Hollandaise
Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.
Apple Tarte Tatins Part 1
Classic French apple tarte Tatin with Granny Smith apples caramelized in a skillet and topped with buttery homemade pastry. A stunning upside-down dessert with deep golden caramel.
Dave's Ribs
Dave's ribs use a heavy-handed dry rub of paprika, black pepper, sugar, kosher salt, dry mustard, and cayenne pressed into pork ribs and slow-cooked with regular basting. Smoky, peppery, sweet-heat barbecue ribs.
Fire Shucked Oyster Shooters with Jack's Vermouth Marinade
Fire-grilled oyster shooters soaked in ice-cold citron vodka and vermouth marinade with fresh dill. Wood-fired oysters on the half shell for a dramatic appetizer.
Gnocchi with Porcini Sauce
Homemade potato gnocchi with tomato-porcini sauce, shaped with a fork and served with butter and Parmesan. A classic Italian technique for pillowy hand-rolled dumplings.
Cold Lemon Soup with Zucchini
Cold lemon soup with zucchini in a silky egg-lemon chicken broth, served chilled. A Greek avgolemono-style summer soup that's light, tangy, and refreshing.
Gravlax
Classic Scandinavian gravlax cured with kosher salt, sugar, crushed white peppercorns, and fresh dill. No cooking required. The salmon cures in the fridge for 48 to 72 hours under a weighted press.
T-Bone Fiorentina with Sauteed Spinach & D
Bistecca alla Fiorentina: thick T-bone grilled rare with Tuscan herbs, served with garlicky sauteed spinach and a glug of extra-virgin olive oil. Classic Florentine steakhouse plate.
Citrus Curried Cashews (New Year's Eve)
Citrus curried cashews toss raw cashews with lemon juice, warm curry powder, and kosher salt, then slow-roast to crisp. A salty-tart, spice-dusted cocktail nut for holiday parties and DIY gifting.
Stir-Fried Okra with Spices
Stir-fried okra with cumin, fennel, and cayenne pepper. Indian-spiced, low-slime technique that makes okra converts out of skeptics in under 30 minutes.
Thanksgiving Pumpkin Banana Mousse Tart
An elegant pumpkin tart takes place of traditional pie, looks beautiful and pumpkin and banana work very well together!
Bread Machine Whole Wheat Spinach Feta Bread
Savory whole wheat bread loaded with spinach, feta, and onions made effortlessly in a bread machine. Healthy Greek-inspired loaf for sandwiches or sides.
Quinoa En Salpicon
Quinoa salpicon salad tossed with fresh cucumber, tomato, mint, and parsley in a zesty lime-chile vinaigrette. A bright, protein-rich Latin American side dish served cold.
Vermicelli with Walnuts & Garlic
Vermicelli tossed with toasted walnuts, garlic-infused olive oil, pecorino cheese, and fresh parsley. A rustic Italian pantry pasta that comes together while the water boils.
Korean-Style Cucumber Salad
Korean-style cucumber salad (oi-muchim) with sesame oil, toasted sesame seeds, cayenne, and lemon juice. Crisp, spicy, and refreshing as a banchan side dish.
Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.
Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.
Classic French apple tarte Tatin with Granny Smith apples caramelized in a skillet and topped with buttery homemade pastry. A stunning upside-down dessert with deep golden caramel.
Dave's ribs use a heavy-handed dry rub of paprika, black pepper, sugar, kosher salt, dry mustard, and cayenne pressed into pork ribs and slow-cooked with regular basting. Smoky, peppery, sweet-heat barbecue ribs.
Fire-grilled oyster shooters soaked in ice-cold citron vodka and vermouth marinade with fresh dill. Wood-fired oysters on the half shell for a dramatic appetizer.
Homemade potato gnocchi with tomato-porcini sauce, shaped with a fork and served with butter and Parmesan. A classic Italian technique for pillowy hand-rolled dumplings.
Cold lemon soup with zucchini in a silky egg-lemon chicken broth, served chilled. A Greek avgolemono-style summer soup that's light, tangy, and refreshing.
Classic Scandinavian gravlax cured with kosher salt, sugar, crushed white peppercorns, and fresh dill. No cooking required. The salmon cures in the fridge for 48 to 72 hours under a weighted press.
Bistecca alla Fiorentina: thick T-bone grilled rare with Tuscan herbs, served with garlicky sauteed spinach and a glug of extra-virgin olive oil. Classic Florentine steakhouse plate.
Citrus curried cashews toss raw cashews with lemon juice, warm curry powder, and kosher salt, then slow-roast to crisp. A salty-tart, spice-dusted cocktail nut for holiday parties and DIY gifting.
Stir-fried okra with cumin, fennel, and cayenne pepper. Indian-spiced, low-slime technique that makes okra converts out of skeptics in under 30 minutes.
An elegant pumpkin tart takes place of traditional pie, looks beautiful and pumpkin and banana work very well together!
Savory whole wheat bread loaded with spinach, feta, and onions made effortlessly in a bread machine. Healthy Greek-inspired loaf for sandwiches or sides.
Quinoa salpicon salad tossed with fresh cucumber, tomato, mint, and parsley in a zesty lime-chile vinaigrette. A bright, protein-rich Latin American side dish served cold.
Vermicelli tossed with toasted walnuts, garlic-infused olive oil, pecorino cheese, and fresh parsley. A rustic Italian pantry pasta that comes together while the water boils.
Korean-style cucumber salad (oi-muchim) with sesame oil, toasted sesame seeds, cayenne, and lemon juice. Crisp, spicy, and refreshing as a banchan side dish.
