10,000 salt recipes

Attract Golidilocks with this delicious porridge that is perfect for a Spring breakfast.

Braised beef short ribs in a tangy ketchup-vinegar barbecue sauce with Worcestershire and brown sugar. Oven-roasted then slow-baked until fork-tender.

A 50/50 mix of pork and venison keeps this venison sausage recipe plump and juicy.

Mocha nut butter balls with instant coffee, cocoa powder, pecans, and butter, rolled in powdered sugar. A melt-in-your-mouth Christmas cookie perfect for holiday tins.

Italian marinated sun-dried tomatoes preserved in olive oil with basil, garlic, and red pepper flakes. A homemade antipasto topping for bread, pasta, and charcuterie boards.

Aunt Ro's coleslaw is a classic creamy dressing built on equal parts mayonnaise and sour cream, lifted with white vinegar, celery seed, and superfine sugar. Crisp, cool, and feeds a picnic crowd.

Hearty pea, bean, and potato soup with black beans, shallots, and a thick rustic texture. A Native American-inspired one-pot soup that simmers low and slow.

Traditional Jewish kreplach fillings including meat, kasha, cheese-potato, chicken and chicken liver. Five classic stuffings for savory Ashkenazi dumplings in soup.

Creamy scrambled eggs with tangy buttermilk stirred in for extra richness. This simple breakfast recipe creates fluffy, restaurant-quality eggs in just 15 minutes.

Baked bean casserole with apples, tomatoes, cheese, and chili powder inspired by the Moosewood cookbook. Dried beans simmered tender, then layered with sweet-tart apple chunks and mild melted cheese for a hearty vegetarian one-dish meal.

These easy to make and delicious cookies taste amazing with a cup of tea or milk.

Add some Moroccan fever to your dinner with this succulent dish made with chicken, almonds and a pinch of cinnamon.

Chicken and orange salad with avocado, cilantro, green peas, and a cinnamon-spiked mayonnaise dressing. A Mexican-inspired no-cook lunch with citrus and lime.

Pennsylvania-style cucumber pickles with olive oil, dry mustard, black pepper, and apple cider vinegar. Salt overnight, jar them up, and wait 6 weeks for a bold, mustardy pickle.

These macaroons are slightly crisp outside, moist and chewy inside.

Fresh asparagus steamed to crisp-tender and bathed in a warm lemon butter sauce with parsley and a kick of hot sauce. The simplest, brightest spring side dish.