Recipes with kosher salt

Big-batch river-style chili with stewing beef, bacon, kidney beans, dried mushrooms, and serious heat from red pepper flakes and hot sauce. Simmered low and slow until thick and deeply flavored.

Grilled eggplant provolone brushes eggplant halves with balsamic and oregano, chars them on the grill, then melts provolone on top and finishes with smoky grilled salsa. A simple, savory vegetarian plate.

Stuffed squid in saffron sauce: whole squid bodies filled with chopped tentacles, smoked ham, Parmesan, and breadcrumbs, then braised in a saffron-tomato-white wine sauce. Spanish-Italian dinner-party seafood.

Stuffed squid in saffron sauce: whole squid bodies filled with chopped tentacles, smoked ham, Parmesan, and breadcrumbs, then braised in a saffron-tomato-white wine sauce. Spanish-Italian dinner-party seafood.

Authentic Cajun dirty rice, ground beef, pork, and chicken giblets slow-simmered with the holy trinity of onion, pepper, and celery, then finished with cream and rice. Deeply savory, and even better the next day.

Traditional Mexican pozole with slow-simmered pork loin and canned hominy in a simple garlic broth. Five ingredients, big flavor, and endlessly customizable with toppings.

Blanched cherry tomatoes get a sophisticated twist with an icy vodka dip and kosher salt finish in this minimalist party bite that's equal parts elegant and dangerously easy to devour.

From-scratch breakfast sausage links made with pork, fresh pork fat, sage, thyme, and cracked peppercorns stuffed into natural casings. A charcuterie project that rewards patience with incredible flavor.

A Sweety tasting pork roast which comes apart when removing from pot. Great Diferent plavor than most other pork roasts.

This mediterranean style burger definitely will express everyone, grilled mushrooms with mediterranean salad on top and grilled sour dough bread slices.

Herbed chicken with spring vegetables: thyme, parsley, and fennel-seed butter stuffed under crispy chicken skin, served with cipollini onions, baby carrots, snap peas, and morels. A restaurant-style one-skillet dinner.

Canned garlic dill pickles with pickling spices, dill seed heads, red chili peppers, and a sweet-salty vinegar brine. Water bath processed for shelf-stable storage that improves over two months.

Focaccia with fresh herbs: a soft, olive-oil-rich Italian flatbread dimpled and scattered with fragrant herbs and flaky kosher salt. An easy bread-machine dough that bakes up golden and chewy.

Salmon fillets buried in shredded potatoes, foil-roasted until tender, then broiled for a crisp golden crust. Served with a silky beurre blanc sauce.

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.

Grilled vegetable herb and goat cheese sandwiches layer grilled zucchini and Japanese eggplant with sundried tomato herb oil, creamy goat cheese, and spinach on baguette.