Recipes with kosher salt

It's tasty, and an easy meal to make on a weeknight. The dill and lemon were great together.

Old-school Texas chili con carne built on rehydrated ancho and pequin chiles, cubed beef, cumin, and oregano. No tomatoes, no beans, no shortcuts. Just pure chile-forward heat the way the Lone Star State intended.

Individual crustless spinach and feta pies baked in ramekins with mint, nutmeg, and a bright Greek tomato salad on the side. A Mediterranean appetizer or light main.

Individual crustless spinach and feta pies baked in ramekins with mint, nutmeg, and a bright Greek tomato salad on the side. A Mediterranean appetizer or light main.

This is a tasty burritos, nutritional and healthy too.

Warm sweet corn salsa with butter, jalapeno, cilantro, tomato, and rice vinegar. A light butter sauce salsa made with fresh corn kernels, perfect over chicken or lobster.

Quick and tasty way to prepare asparagus! And very healthy!

Homemade Mexican chorizo with ground pork shoulder, ancho chile powder, cumin, coriander, fresh oregano, and vinegar. No casing needed, ready overnight.

Light, crisp zucchini slaw with sweet Vidalia onion, red bell pepper, basil, and a tangy apple cider vinegar dressing. No mayo, no cooking, ready in under 45 minutes.

Rack of lamb coated in coarse-grain mustard and rosemary, crusted with cracker crumbs, and roasted hot and fast. Looks like a showstopper, takes 30 minutes flat.

A delicious variation on the traditional pound cake! As noted in the recipe, the main ingredient measurements are by weight NOT volume. You'll notice that they are all one pound each. THAT'S what makes a TRUE pound cake.

Individual mac and cheese cups baked in muffin tins with ground turkey, Parmesan, cheddar, and veggies. Portable, kid-friendly, and packed with protein.

Nutty farro tossed with roasted beets, blanched beet greens, crumbled feta, toasted walnuts, and fresh herbs in a sherry-balsamic vinaigrette. A hearty vegetarian grain salad served warm or at room temperature.

Grilled veal chops marinated 6-8 hours in balsamic vinegar, rosemary, shallots, and garlic, then finished with a balsamic reduction drizzle and basil oil. A restaurant-quality main course.

A whole fish baked Cuban-style on a bed of sauteed onions and peppers, rubbed with a garlic-oregano paste and bathed in tomato puree, lime juice, and white wine. Feeds 6 in under 80 minutes.

They are great for appetizer when you have guests to come over.