10,000 salt recipes

Apricot horseradish sauce whisked together in five minutes from jam, fresh horseradish, and lime juice. A sweet-and-fiery dipping sauce for ham, smoked salmon, or roast pork that keeps for weeks.

Applejack apple slab pie bakes 25 sliced tart apples with cinnamon and butter between a shortening pastry crust in a sheet pan, then drizzles with a sweet cream glaze. Crowd-feeding holiday pie.

Chewy whole wheat bagels made with a bread machine in three batch sizes. Boiled for that classic crust, baked at high heat, and ready for your favorite toppings in about an hour.

Club cheesecake with a zwieback crumb crust and cottage cheese filling brightened with lemon zest and folded egg whites. An old-school, lighter cheesecake with a German-style base.

Learn how to cook fluffy quinoa or nutty teff on the stovetop with just water and salt. A simple base recipe for grain bowls, soups, and side dishes.

Roasted pork loin rubbed with garlic, paprika, and dry mustard, then finished with a warm fruit glaze. A bone-in Sunday roast with a crackling spice crust and tender, juicy slices for a crowd.

Thick-cut potato spears brushed with mayonnaise and baked until golden and crispy. Just four ingredients and the crunchiest oven fries you'll ever make.

Traditional Ukrainian golubtsi cabbage rolls filled with millet, salt pork, sauteed carrots and onions, simmered in a sour cream and tomato sauce. Authentic Eastern European comfort food.

Flaky homemade chicken pasties stuffed with seasoned chicken, potatoes, carrots, and onion, baked until golden. A hearty hand pie that's comfort food you can hold.

Tender beef chunks simmer with bay leaf and red pepper, then bake with rice, kidney beans, bell peppers, and curry powder in this hearty one-dish meal.

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.

Creamy broccoli cheddar soup with hearty pearl barley, garlic, and skim milk. High-fiber, lower-fat comfort in a bowl that's thick, cheesy, and deeply warming.

Modern hardtack made with flour, masa harina, wheat germ, and oats for a more nutritious survival bread. A shelf-stable cracker that keeps indefinitely in airtight containers.

Mrs. Beeton's Victorian English muffins and crumpets made with mashed potato in the yeast dough. Authentic 1860s recipe for proper griddle-cooked English breads.

Sweet and tangy potato salad with a cooked dressing made from eggs, sugar, vinegar, and cream. A Pennsylvania Dutch staple with hard-boiled eggs and celery seed.

Cheesy reuben soup turns the deli sandwich into a creamy bowl with corned beef, sauerkraut, Swiss cheese, and a buttery roux base. Pure comfort in a soup pot.