10,000 salt recipes

Handmade ricotta and spinach stuffed pasta squares folded into triangles, baked in a fresh Roma tomato basil sauce with Parmesan. A hearty Italian main dish worth every minute of rolling.

Tender apple chunks and toasted walnuts stud a moist, lemon-kissed quick bread that bakes up golden and aromatic, perfect for breakfast, snacking, or using up a bumper crop of fall apples.

This is the first recipe that I felt I needed to rate. I misplaced it and had to resort to another recipe....very disappointing. This is the best sausage gravy recipe ever. I have rave reviews when I make it, as a matter of fact, a few people only know me by this treat at work. This is definitely 5 stars. No changes necessary!!

Grilled beef and pineapple skewers marinated in steak sauce and dry white wine. Sirloin tip cubes char on the outside while juicy pineapple caramelizes beside them on every skewer.

Cake bread made in a bread machine using cake mix, flour, and yeast. A soft, sweet loaf with a tender crumb that tastes like cake but slices like bread.

Those who enjoy an instant cup of broth but are dismayed by the use of flavor enhancers and the abundance of salt in commercial brands may welcome the chance to make their own soup mix.

A heritage brownie recipe that swaps in cornmeal for a gritty, slightly crunchy texture you won't find in any box mix. Unsweetened chocolate, butter, chopped nuts, and vanilla in every fudgy square. Best served warm.

Lamb and fennel salad with a creamy Spanish-style hazelnut garlic dressing, endive, spinach, and crumbled goat cheese. An elegant salad with Mediterranean soul.

Old-fashioned spice cake loaded with cinnamon, cloves, nutmeg, allspice, and ginger, plus chopped nuts and plump raisins baked into a tender loaf with a wooden-skewer-clean crumb.

Old-fashioned headcheese from pig knuckles simmered with onion, cloves and cinnamon, then chilled into a savory aspic terrine. A heritage charcuterie.

Pizza dough made with five ingredients: flour, yeast, sugar, salt, and olive oil. A foolproof homemade base that rises in 1 to 2 hours and stretches into a chewy, blistered crust.

A classic Yunnan province dish: whole chicken gently steamed for 2 hours with ginger, scallions, and rice wine, producing silky tender meat and a pure, golden broth.

Classic eggplant Parmigiana with breaded and fried eggplant rounds layered with homemade tomato-basil sauce, Parmesan, and sliced mozzarella. The Italian-American staple done from scratch.

Carne adovada is a New Mexican classic where pork chops soak overnight in a bold red chile sauce with garlic and oregano, then cook low and slow until fork-tender and drenched in smoky heat.

Tender sour cream biscuits served with homemade ham butter blended smooth in a food processor. A savory brunch staple with only 7 ingredients.

Jamaican beef patties with curried ground beef filling in a flaky turmeric-tinted pastry shell. Baked golden and freezer-friendly. Makes about 30 patties for parties or meal prep.