10,000 salt recipes

Don't be alarmed by the name because this scrumptious dish is savory down to the last forkful.

Crab bisque with real crab meat simmered in chicken broth and finished with light cream and cayenne. A rich, velvety 30-minute seafood soup with simple ingredients.

Fresh garlic and cilantro sauce with jalapeno, lime juice, and extra-virgin olive oil. A bright, no-cook topping for grilled fish that comes together in 10 minutes.

Passover honey cake (lekach) uses matzo meal in place of flour for a flourless, kosher-for-Passover spice cake sweetened with honey and brightened with orange zest, cinnamon, ginger, and instant coffee.

No pie pan needed, just shape the dough into about a 14-inch round, and the mixture of strawberry and rhubarb is so easy to prepare, also tastes amazing, this fruity summer dessert is a must in summer!

Cayenne pepper wafers with Gruyere cheese, butter, and chopped walnuts. A savory, spicy slice-and-bake cracker for cocktail parties and cheese boards.

Dave's ribs use a heavy-handed dry rub of paprika, black pepper, sugar, kosher salt, dry mustard, and cayenne pressed into pork ribs and slow-cooked with regular basting. Smoky, peppery, sweet-heat barbecue ribs.

Peruvian-style shrimp chowder with flounder, potatoes, corn, and cream cheese in a spicy tomato broth, garnished with fresh mint. A rich seafood soup ready in 45 minutes.

Louse Ma Thoom is a Lebanese mushroom and almond pate: earthy sauteed mushrooms, garlic and thyme ground with toasted almonds into a rich, vegan spread for crackers, pita and crusty bread. A meatless meze star.

The marinade worked like a charm. The pork was packed with flavour. We put these yummy pork strips over sandwich bun, and topped with a bit homemade Asian style coleslaw like the way we eat pulled pork. So good!

Authentic Italian focaccia with two long three-hour rises, kneaded with olive oil and salt, then pressed thin, drizzled, and baked golden for crisp-bottomed, chewy bread.

Colombian dulce de leche simmers milk and sugar with cinnamon for 4 hours into thick, golden caramel spread that's worth the constant stirring.

The spices bring out a tantalizing flavor in this dish which is best served with flat bread or rice.

Italian pumpkin pie from the Po Valley with pasta frolla crust, fresh pumpkin filling, ground almonds, cornmeal, and candied orange peel. A rustic Northern Italian autumn dessert.

Homemade duck stock is as delicious as any stock you make by yourself, it may take some time, but when you taste it, you will feel it's well worth the effort.

A tangy mustard-turmeric pickle relish made with green tomatoes, cauliflower, cabbage, and onions in a thick vinegar sauce. Old-fashioned Dutch-style piccalilli that's great on sandwiches and burgers.