10,000 salt recipes

Tasty thick and juicy pork chops. This easy to prepare recipe is sure to be a favorite.

Chewy oatmeal raisin cookies made extra tender with sour cream. Brown sugar, cinnamon, chopped nuts, and plump raisins in every bite. Makes about 4 and a half dozen.

These easy and tasty bran muffins are excellent for breakfast, brunch or a snack during the day.

Yeasted coffee cake with a sour cream dough, sweet cream cheese filling rolled jelly-roll style, and vanilla glaze with sliced almonds. An overnight rise makes it brunch-ready.

Manhattan clam linguine in a creamy white wine sauce with garlic, basil, thyme, and Parmesan. Pasta cooked in clam liquor for extra briny depth in every strand.

Portuguese pork with lemon, garlic, cumin, and olives. Marinated overnight, then browned and braised until fork-tender. A rustic Alentejo-style braise.

Classic hollandaise sauce made with egg yolks, melted butter, lemon juice, and cayenne, whisked over a water bath. Rich, silky, and ideal for trout or any delicate fish.

Homemade English muffins cooked on a griddle, not baked. Soft yeast dough with straight-sided rounds that tear open for the signature craggy, butter-catching interior.

Creamy shrimp and crab mousse set in a tomato-cream cheese base with celery, lemon, and a dash of Tabasco. A retro party appetizer that sets overnight in a decorative mold.

Traditional Danish yellow split pea soup with smoked pork, sausage links, leeks, and celery root. Hearty Scandinavian comfort served with dark bread, mustard, and beer.

I stole my sister's one of the best recipes. All I can say is cookies are the best ever I had!!!

Homemade ciabatta bread using sourdough starter and active dry yeast for a tangy, open-crumbed loaf with a crisp, chewy crust. Makes three torpedo loaves.

Homemade pickled asparagus spears with garlic, hot chile peppers, and pickling spice in a tangy brine. Crisp, spicy, and shelf-stable for months.

Apple pie with sharp cheddar cheese baked into a cornmeal crust and finished with a woven lattice top. Eight cups of fresh apple, cinnamon, and a savory-sweet crust that sets this apart.

Passover bagels made with matzo meal instead of flour, using a choux-style dough of boiled water, oil, and eggs. Kosher for Pesach and surprisingly chewy inside with a crisp crust.

Browned chicken pieces simmered with dried lentils, tomatoes, celery, and white wine until everything is meltingly tender. A hearty, protein-packed one-pot meal that practically cooks itself.