10,000 salt recipes

Elk or venison meat loaf topped with chili sauce uses water-softened bread as a binder for a lean, flavorful wild game loaf. Simple ingredients let the rich game meat shine.

Homemade lavash crackers topped with sesame and poppy seeds, baked crisp and golden. A thin, crunchy flatbread that breaks into rustic shards for serving with butter, dips, or cheese.

Baked chicken glazed with an orange juice, butter, cinnamon, and ginger sauce. Brushed repeatedly while baking for a golden, citrus-spiced finish.

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.

Classic lobster bisque made from whole boiled lobsters, simmered shells for rich broth, and finished with scalded cream. Old-school New England elegance in a bowl, ready in 45 minutes.

Chocolate peanut butter frosting made with cocoa powder, peanut butter, vanilla, and powdered sugar. A no-cook, no-butter frosting with rich chocolate-peanut flavor.

Light, tender white cake with a fine crumb made from sifted cake flour and whipped egg whites. Works as a layer cake or cupcakes and pairs with any frosting.

Golden cream potato soup with Velveeta cheese melted into a thick, velvety base of diced potatoes, celery, onion, and milk. A rich, creamy comfort soup ready in 30 minutes.

Honey crème brûlée with raspberries swaps classic heavy cream for reduced-fat milk enriched with nonfat dry milk, sweetened with honey, and topped with a crackly caramelized sugar crust. An elegant French dessert, lightened up.

Classic pecan pie from Dear Abby columnist Abigail Van Buren, built on corn syrup, brown sugar, and whole pecans scattered across the top instead of stirred in. The old-school Southern holiday standard.

Moravian sugar cookies rolled paper-thin and baked until crisp at the edges. Buttermilk keeps the dough tender while an overnight chill makes it rollable to 1/16-inch thickness for that signature wafer-like snap.

Make your own corn dogs with this simple recipe that is sure to keep your kids entertained at the dinner table.

This hearty stew is a variant on the original Brunswick stew that used wild game. In this version the game is replaced with store bought chicken.

Wild game sauerbraten made with elk or deer marinated 48 hours in vinegar with cloves, bay leaves, and peppercorns, then braised and served with tangy gravy.

Old-fashioned buttermilk yeast bread with an overnight sponge for deep, tangy flavor. This slow-rise method makes four tender loaves with a soft, airy crumb.

Grilled Greek-style fresh tuna souvlaki skewered with soaked bay leaves between each cube, marinated in lemon, garlic, olive oil, and oregano. A smoky Mediterranean main served with lemon wedges.