10,000 salt recipes

Texas-style venison chili con carne with no beans, loaded with cumin, paprika, oregano, and pure chili powder. Lean, bold, and freezer-friendly wild game chili.

German baked pork chops marinated in white wine, Hungarian paprika, caraway, and garlic, then finished with a sour cream gravy. Serve with buttered noodles or dumplings.

Sour sourdough bread builds extra tang through 12+ hours cold-retarded fermentation. Bread machine kneads, then artisan-style cylindrical loaves bake on cornmeal-dusted sheets.

Old-fashioned beef hash with diced potatoes, onion, gravy, ketchup, and mustard browned in a skillet. The best way to use leftover roast beef and potatoes.

Spicy lemongrass tofu pan-fried with Thai chili paste and fresh minced lemongrass. A 30-minute vegetarian and gluten-free main served over brown rice with steamed vegetables.

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.

Browned pork chops baked over orange juice rice with a creamy cheddar soup topping. A retro one-dish dinner that's easy to assemble and feeds six with minimal cleanup.

Moroccan vegetable tagine with saffron, butternut squash, chickpeas, and raisins over whole wheat couscous topped with toasted almonds. A hearty vegan one-pot dinner full of warm spices.

Cheddar spoonbread made with yellow cornmeal, eggs, and sharp cheddar cheese. A puffy Southern cornmeal casserole that's part souffle, part cornbread, and all comfort.

Traditional Maine clam chowder with salt pork, potatoes, and fresh clams creates a creamy, briny bowl that tastes like the New England coast.

Barbecued Lamb slices marinated in garlic, soy sauce, and sugar for just 15 minutes before grilling 5 minutes per side. A 4-ingredient, 30-minute recipe with a simple Asian-inspired flavor profile.

Braided bread with a blend of whole wheat and white flour, shaped into a three-strand braid and brushed with milk for a golden crust. Simple yeast bread with beautiful presentation.

Vintage baked tuna in a buttery rice mold topped with egg-enriched white sauce and a dusting of paprika. A retro one-dish dinner that feeds 8 from simple pantry ingredients.

Old-fashioned lime pickles (pickling lime, not citrus) with cucumbers soaked in calcium hydroxide for crunch, then sweet-pickled with celery seed and cloves. The Southern church-supper classic.

Cinnamon-glazed almonds coated in a sugar-egg white meringue, tossed in melted butter, and baked until crisp and fragrant. An addictive snack that stores for two weeks.

Green olive-cucumber salad set in lime gelatin with lemon juice, lemon zest, and onion-stuffed olives. A retro molded salad with a tangy, savory twist.