10,000 salt recipes

Toasted pearl barley pilaf simmered in chicken broth with fresh basil, green onions, and a pinch of nutmeg. A nutty, herbaceous whole grain side dish ready in one hour.

Crushed hazelnuts simmer into rich, creamy broth in this traditional Algonquin soup that needs no dairy. Just nuts, stock, shallots, and time create velvety texture that coats your spoon.

Dress up your pork chops today with this simple recipe that might have you drooling before dinner is ready.

Funnel cakes pour pancake-style batter through a funnel into hot oil, frying into crispy lacy spirals dusted with powdered sugar. The classic state fair treat at home.

In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice and new potatoes.

Seasoned ground beef filling with garlic, cumin, oregano, and chili powder, ready for enchiladas, tacos, burritos, or chimichangas. One versatile Mexican meat recipe, four dinners.

Peach pecan muffins fold ripe summer peaches and toasted pecans into a cinnamon-spiced batter for tender, fruit-studded breakfast muffins. One bowl, no mixer, ready in 45 minutes from cold oven to cooling rack.

Quick guacamole dip with mashed avocado, mayo, tomato, green chili, and lemon. 5-minute creamy version that stretches one avocado for a crowd.

Become a fan of the two vegetables with this simple crockpot recipe that will you introduce you a new and exciting flavor.

Oxtail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mixture of red wine, herbs, and vegetables. The longer you marinate the mixture, the more flavorful it will be, but be sure it marinates at least 3 days. Oxtail is also a fatty cut -- give yourself plenty of time to allow the stew to cook and then cool, so all the fat can be skimmed off. Serve this with thick noodles in warmed soup bowls, accompanied by a tossed salad, and of course, a robust red wine.

Mashed sweet potatoes with brown sugar, cinnamon, and raisins topped with toasted marshmallows. The classic Thanksgiving casserole that pulls off the rare sweet-and-savory side dish balance.

Classic escargots bourguignonne baked in their shells with garlic-herb butter, shallots, parsley, and a splash of white wine. The iconic French appetizer done right.

Indian carrot salad with cumin, cinnamon, lime juice, and garlic, served chilled and garnished with wheat sprouts. A light, spiced vegetarian side dish.

Satisfy your hunger with these scrumptious snacks made from garlic, cheese and fresh parsley leaves.

Creamy parsnip soup with chicken broth, roasted garlic, and fresh orange juice blended smooth. A naturally sweet winter soup with bright citrus to balance the earthy parsnips.

Creamy ginger-tofu dressing blended in 5 minutes with sesame oil and rice vinegar. Vegan, dairy-free, and packed with bright, zingy flavor for salads, grain bowls, and more.