Recipes with salt

Make-ahead brownie mix yields 12 fudgy brownies plus five mix-in variations: mint, coconut almond, raspberry hazelnut, cherry, and caramel pecan layered. The pantry shortcut you actually want.

Lime-bright black bean and corn relish with cilantro, red bell pepper, and a few dashes of hot sauce. Five-minute no-cook condiment that pairs with grilled fish, tacos, or chicken.

Slow cooker pot roast rubbed with seasoned salt, paprika, and pepper, then braised in beef bouillon for 8-10 hours. Fork-tender, hands-off, and endlessly adaptable.

Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.

Ice Cream Crown Oatmeal tops a bowl of hot oats with a scoop of ice cream that melts into a creamy, sweet sauce. Includes tips for flaky or creamy oatmeal and topping ideas.

Lightning-fast beef and sea scallop stir-fry with garlic, ginger, scallions, and red pepper flakes in peanut oil. From wok to plate in under a minute.

Double corn brunch bake with whole kernel corn folded into a soft cornmeal-egg batter. A vegetarian breakfast casserole that doubles as a side dish, topped with fresh salsa.

Crisp bacon muffins fold finely chopped crispy bacon and a spoonful of bacon drippings into a tender cake-flour batter. Savory breakfast muffin with golden bacon flavor in every bite.

French toast grilled cheese sandwiches with thick cheddar slices and prepared mustard, egg-dipped and pan-fried in butter. Ready in 20 minutes on the stovetop or oven.

Old-fashioned chocolate cake with crushed peppermint stick candy folded right into the batter. A tender cocoa layer cake with a cool, pepperminty crunch. Straight out of a mid-century church cookbook.

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.

French pear fondant tart with chunks of unpeeled pear baked into a tender egg-rich batter. Rustic country dessert sometimes called clafoutis aux poires.

Vegan holiday loaf with brown rice, wild rice, walnuts, and Thanksgiving herbs baked until firm. A plant-based main for Thanksgiving served with mushroom gravy.

Greek lamb and artichoke stew finished with a silky avgolemono egg-lemon sauce, scented with fresh mint. A spring Easter classic from the Mediterranean table.

German Brussels sprouts simmered in beer until tender, drained, and tossed with butter and salt. A traditional Bavarian side dish where the beer adds malty sweetness and tames the bitterness.

Santa Fe red pork chili with coarsely ground pork shoulder, beer, stewed tomatoes, and layers of cumin and chili powder. No beans, no shortcuts. A thick, meaty Tex-Mex red chili simmered low and slow.