Recipes with salt

Avocado veggie burgers blended from creamy avocado, cooked soybeans, onion, and mustard, then bound with whole wheat breadcrumbs and pan-fried until golden. Vegan and high-protein.

Texas-style chili made with coarse-ground brisket, no beans, and a full bottle of beer. A deep, meaty bowl of red simmered low and slow with cumin, oregano, and a fistful of dried chiles.

A simple and tasty recipe that is hassle-free and easy to make with a crockpot.

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

Chinese pasta salad with shrimp, crab, rice vermicelli, and crisp vegetables in a sesame-ginger dressing. A cold noodle salad packed with fresh shellfish flavor.

Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.

Santa sandwich cookies are slice-and-bake oat shortbread rounds sandwiched with tinted vanilla frosting and rolled in holiday sprinkles. A festive Christmas icebox cookie, fun to decorate.

Calamaria Parayemista, Greek stuffed squid filled with spiced rice, tomato puree, cinnamon, and cloves, then braised in white wine. A traditional Greek mezze appetizer.

Cuban black bean stew with ham, rum, and oregano served over rice. Dried beans soaked overnight and simmered until creamy, thickened by mashing a cup of beans back in.

Grilled fajita nachos with beer-and-lime marinated chicken, mashed pinto beans, caramelized onions, and a fresh tomatillo-lime salsa. Built on a pizza pan and finished on the grill.

Carciofi dorati e fritti, golden fried artichokes dredged in flour, dipped in beaten egg yolks, and pan-fried crispy. A classic Italian Jewish preparation with just lemon and salt.

Wild game recipe for raccoon. Not for the feint of heart.

Butterfly shrimp with snow peas, a fast Cantonese stir-fry where butterflied shrimp curl in a smoking-hot wok before joining crisp snow peas, straw mushrooms, water chestnuts, and a light ginger-garlic sauce.

Cajun chicken sauce piquant with a dark roux, Chablis wine, tomato sauce, stuffed olives, and hot pepper sauce, slow-cooked for hours and served over spaghetti. Big-batch Cajun cooking.

Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.

Bay scallops and steamed mussels tossed in a from-scratch Dijon mustard vinaigrette, served over asparagus and Boston lettuce. An elegant seafood appetizer or light main.