10,000 salt recipes

Blackened Cajun prime rib: a 10-pound roast seasoned with pepper, garlic, and onion, roasted, chilled, then sliced into steaks and seared in a white-hot cast iron skillet until charred and crusty.

Mushrooms stuffed with escargot in garlic-shallot herb butter, baked until bubbling. A classic French appetizer that swaps snail shells for tender mushroom caps.

Spicy Italian sausage and lean beef simmer with tomatoes, mushrooms, and balsamic vinegar beneath a Parmesan-spiked potato crust for a hearty British classic with Italian flair.

A vibrant Moroccan-style salad of grilled and skinned bell peppers, fresh tomatoes, and Spanish onion dressed in a simple garlic, olive oil, and vinegar vinaigrette. Served chilled for a refreshing side dish or starter.

Traditional flour tortillas made with lard and warm milk for a soft, pliable wrap with that authentic Mexican-style chew. Five ingredients and a hot griddle, that's all it takes.

If you want to add an exotic touch to dinner, try this scrumptious side dish that will have you savoring every bite.

A fruity spread that is perfect for the summer, and the barbecue!

Beer-battered French onion rings fried to golden, shattering crispness. A simple batter of flour, egg, and beer creates a light, airy coating with serious crunch.

Spanish-style toasted almonds sauteed in olive oil and seasoned with cumin and salt. A simple three-ingredient snack or tapas appetizer ready in minutes.

Easy pickled eggs in a basic vinegar brine with pickling spice. Five-ingredient tavern-style recipe ready after two weeks in a cool spot.

Emily's white cake is a tender, snow-white shortening-based layer cake from the early 1900s, leavened with stiff egg whites for fluff. The dairy-free vintage classic for birthdays and baptisms.

Whole lobsters split and stuffed with crab meat, buttery bread crumbs, tomalley, and coral for the ultimate seafood feast. A New England classic that's worth every minute of prep.

Crispy battered shrimp deep-fried until golden and tossed in a spicy-sweet sauce with garlic. This Chinese restaurant favorite is ready in 40 minutes for a crowd-pleasing dinner.

Indian pot roast braises beef in rum or red wine with allspice, peppercorns, bay leaf, garlic, and horseradish, finished with carrots and steamed dumplings. A West Indies-influenced colonial-era recipe.

Potato soup with butter dumplings: tender potatoes simmered with celery and parsley, dotted with rich nutmeg butter dumplings, finished with sour cream.

Orange meringue pie, a sunny twist on lemon meringue with a silky fresh-orange custard, a flaky blind-baked crust, and a cloud of glossy toasted meringue. A splash of grenadine gives the filling its rosy glow.