10,000 salt recipes

Cuban black-eyed pea fritters fried golden, spiked with garlic and hot chili. Vegan, dairy-free, and the kind of crackling street snack meant to be eaten hot off the paper towel.

Creamy Gouda cheese soup with a splash of apple juice for subtle sweetness. This velvety 30-minute soup brings the classic cheese-and-apple pairing to your bowl.

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Handmade pumpkin ravioli filled with ricotta and pumpkin, served in a creamy pumpkin seed sauce with green chiles. A from-scratch fall pasta project.

Norwegian fiskepudding: a silky cod mousse bound with cream and cornstarch, baked in a water bath until firm. Classic Scandinavian fish pudding served hot with sauce.

Gruel bread: a rustic whole-wheat loaf built from leftover rice-and-vegetable gruel, no commercial yeast, risen overnight and baked dark. A zero-waste bread with deep, fermented flavor.

Old-time potato sourdough starter made with just four ingredients: unbleached flour, potato water, sugar, and salt. No commercial yeast needed for this traditional wild-fermented starter.

Speedy sheet-pan chocolate cake with cocoa, buttermilk, and a boiled butter mixture creating moist crumb: thin, tender, and ready for Rocky Road frosting while still warm.

Italian pastry puffs with lemon-scented biscotti dough wrapped around silky vanilla-almond pastry cream. Baked in a cupcake pan until golden, these old-school treats are worth every minute.

Two cheese meatloaf with Parmesan baked inside and Monterey Jack melted over the top like frosting. Loaded with green olives, Worcestershire, tarragon, and crushed saltines.

Pressure cooker tuna loaf with rice, buttered bread crumbs, pimento, and celery salt. Dense, savory, and cooked in just 30 minutes. A vintage comfort food main dish worth rediscovering.

Very savory and sophisticated, especially for people who need some changes from ordinary pizza. Big hit.

Classic Southern grits cook low and slow with constant stirring until they reach creamy, spoonable consistency that's neither runny nor stiff.

Thick-cut ham slices pan-fried and simmered in a sweet mustard brown sugar glaze. A hearty back country classic ready in 20 minutes flat.

A gluten-free yeast bread made from brown rice flour with an overnight ferment for depth of flavor. Honey-sweetened and oil-enriched, it bakes into a sliceable loaf with real structure. Makes 3 loaves.

Third bread: a hearty New England-style yeast loaf made with three flours (rye, bread, and cornmeal) sweetened with honey. Bread machine friendly with manual finish for two loaves.