10,000 salt recipes

Thick rib eye steaks crusted in brown sugar, rubbed with garlic, and soaked in bourbon overnight. Simple, bold, and packed with sweet-smoky char on the grill.

Onion ring batter with cornmeal grit and a triple shot of onion powder. The cornmeal locks in extra crunch while the milk and egg give the coating tooth and color. Dunk, fry, eat.

Traditional German butter cookies (Buttergebaeck) with lemon zest and an egg wash glaze. A simple five-ingredient dough that bakes golden in ten minutes.

If you're friends love the taste of moose meat, then they will adore this succulent dish that is cooked to perfection.

Hearty Cantonese soup with gelatinous pigs' tails, tender peanuts, and preserved turnip simmered for hours. This traditional comfort soup is rich, nourishing, and deeply savory.

Prime rib roasted in a rock salt crust that seals in every drop of juice, producing fork-tender, deeply seasoned meat. A showstopping Old English technique you crack open with a hammer.

Whole wheat pizza crust with a blend of whole wheat and all-purpose flour, no oil, and a cornmeal-dusted pan. Makes two 14-inch crusts with a nutty, chewy texture that holds up to toppings.

Cubed turkey and broccoli in savory gravy with marjoram, topped with fluffy mashed potatoes studded with pimento and baked until golden. A comforting shepherd's pie that puts leftover turkey to brilliant use.

Homemade strawberry syrup made with frozen strawberries and light corn syrup, blended smooth and boiled for 5 minutes. A three-ingredient topping for pancakes, waffles, and ice cream.

Chocolate angel pie with a crisp meringue shell filled with silky chocolate mousse and topped with sweetened whipped cream and chocolate curls. A retro showstopper that's naturally gluten-free.

Simple peach pie with a buttery cinnamon crumb topping instead of a top crust. Fresh peaches thickened with tapioca, topped with brown sugar streusel, and baked until bubbly.

Turkish-style marinated roast peppers charred until blackened, peeled, and bathed in a sharp garlic-vinegar dressing. Smoky, silky vegetable side served at room temperature.

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.

Pepper-crusted porterhouse steak broiled and brushed with a bright Sicilian mixture of fresh mint, lemon juice, olive oil, and garlic. Dinner for two in just 10 minutes.

Traditional tea biscuits with a jam-filled center and a ring-shaped top creating a ruby jewel effect. These tender shortcake-style biscuits are perfect for afternoon tea.

Buttery slow-roasted pecan halves toasted low and slow at 275°F for one hour, crispy golden snack with optional sea salt finish