10,000 salt recipes

A favorite of the Colonel was Corn on the cob and he deiced if he was going to sale it, it had to be delicious and sweet .

Country baked beans slow-cooked from dried beans with molasses, salt pork, dry mustard, and clove-studded onions. A from-scratch crockpot recipe with deep, smoky-sweet flavor.

Barbecued pork chops smoked low then grilled hot with garlic salt, celery salt, and paprika. Basted with barbecue sauce only in the final minutes.

Bert Greene's peppered chili layers ground beef and beef shoulder strips with three different chiles (mild ground, caribe, fresh serrano). Slow-baked three hours with red wine, fresh tomatoes, and herbs. Kidney beans go in last. A serious cook's chili.

One-dish curried chicken baked over rice with dried fruit, raisins, and onion. The chicken roasts on top while the rice absorbs all those warm, fragrant juices. Serves 6.

This bialy recipe stands on its own—a round yeast bun with a depressed middle filled with onions and poppy seeds. Sometimes known as Bialystok Kuchen.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.

This is like a very thick chicken soup and the basil makes this delicious!

Fried cornmeal mush with tomato gravy, sliced from a chilled loaf and pan-fried until golden and crispy. A classic Southern breakfast served with maple syrup or savory tomato gravy.

A simple crockpot recipe that will satisfy anyone's hunger in a matter of minutes. So easy, a caveman can do it.

Homemade Chex-style snack mix with shredded wheat, Cheerios, pretzels, and peanuts baked with Worcestershire, dill, and garlic salt. Keeps for 6 weeks.

These savory dumplings are easy to make and taste amazing when served with stir-fry or steak.

Classic headcheese simmers pork hocks with onion and sage until the meat falls off the bone, then sets in its own gelatinous cooking liquid. The traditional European charcuterie made simple.

Oven kalua pork: a four-ingredient Hawaiian luau classic that turns pork butt into smoky, salty, fall-apart shreds without a buried imu pit. Liquid smoke, Hawaiian sea salt, water, and time do the work.

Savory chicken and broccoli quiche with melted Swiss cheese, eggs, and warm coriander in a flaky pie crust. A hearty brunch or dinner that slices beautifully every time.

Try this tasty recipe that's made with yuzu. Can be used as side dish with any meal, perfect for the summer!