10,000 salt recipes

Old-fashioned egg balls for soup made from hard-boiled egg yolks, raw egg yolks, and flour. A heritage 3-ingredient garnish that adds richness to clear broths and consommes.

Homemade water bagels with just five ingredients: flour, yeast, sugar, salt, and water. Shaped by hand, boiled, then baked for that chewy, dense New York-style crust.

A simply seasoned sweet and sour refreshing cucumber salad.

Whole wheat banana bread with pecans and maple syrup, made entirely in a bread machine. Just load, press start, and let the machine do the work. Five minutes of active prep.

A from-scratch cheesecake with a buttery lemon shortbread crust, rich cream cheese filling, and homemade tart cherry sauce. This is the cheesecake you make when you mean business.

Prosciutto gives the bread amazing flavor, and the bread comes out absolutely delicious!

Low-cholesterol breakfast sausage patties made with ground turkey, sage, paprika, and breadcrumbs. Mix, chill overnight, and pan-fry for a lighter take on a breakfast staple.

Orange coconut cake layers a tender almond-scented white cake with a tangy fresh orange filling and fluffy boiled-sugar frosting. A vintage Southern church-cookbook bake with citrus brightness throughout.

Creamy ground beef and noodle casserole with tomato paste, cream cheese, Parmesan, and green peppers, all made in the microwave. A 30-minute weeknight dinner the whole family will love.

No-knead bread loaves with scalded milk dough, baked over a steam pan for a crackly crust. Simple everyday bread that works with half whole wheat flour too.

Summer pickled cucumbers with a hot vinegar brine spiced with celery seed and mustard seed. Classic bread-and-butter pickles ready for jars, no pressure canning required.

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.

Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.

Rough puff pastry is the home cook's shortcut to puff pastry, made by folding walnut-sized chunks of cold fat through a soft dough four to five times. Flaky enough for tart shells, vol-au-vents, and turnovers.

Russian-inspired pumpkin and rice skillet with dried apricots for natural sweetness. A savory-sweet vegetarian side dish cooked in one pan with just seven ingredients.

Plump oysters wrapped in crispy bacon, seasoned with paprika and parsley, then baked until the bacon crisps for a classic British appetizer.