5,279 salt recipes

Pan-seared chicken breasts with a quick lemon-butter pan sauce and fresh cracked pepper. Five ingredients, one skillet, and a weeknight dinner that feels like a bistro meal.

Individual mushroom souffles built on a Parmesan bechamel with sauteed mushrooms, shallots, and a hint of mace. Baked in ramekins and served straight from the oven.

Crown roast of lamb stuffed with sage and cornbread dressing, seasoned with onion, celery, and garlic. A showstopping centerpiece that feeds 12 and looks like a million bucks.

One-pot chicken and gravy braised in a Dutch oven with jalapeno, onion, and garlic. A simple Southern-style smothered chicken served over hot biscuits.

Mexican omelet with melted cheese, green chiles, and a spoonful of casera sauce. Topped with sour cream and fresh cilantro for a fast, satisfying southwestern breakfast.

Caribou chili built on lean wild game, red wine, garlic, and a heavy hand of chili powder, then slow-simmered and rested overnight so the meat turns tender and the spices deepen.

Coconut prawn curry with turmeric-rubbed shrimp simmered in a thick, spiced coconut gravy with cumin, garlic, ginger, and red pepper flakes.

Fresh garlic and cilantro sauce with jalapeno, lime juice, and extra-virgin olive oil. A bright, no-cook topping for grilled fish that comes together in 10 minutes.

Lamb chops marinated overnight in stone ground mustard and red wine, then broiled or pan-fried. Five ingredients, bold flavor, and minimal hands-on work.

Beach Party Shrimp Saute stir-fries unshelled shrimp with jalapeño, garlic, onion, and oregano in 10 minutes, finished with fresh lemon or lime juice. A bold, easy seafood appetizer or main.

Menudo with hominy: tender tripe and pork knuckle simmered with chili powder, cumin, oregano, and garlic, then finished with whole hominy. The traditional Mexican Sunday-morning soup.

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.

Succulent chicken breast is served on top of salad greens, fresh herbs and gorgonzola cheese tossed with a simple lemon vinaigrette.

Emeril-inspired masa corn cakes with chili powder, topped with white wine chive cream and caviar. An elegant appetizer that turns simple corn into something show-stopping.

Ingelegde vis, a Cape Malay pickled fish with poached cod or flounder in a tangy curry-onion sauce. Traditional South African Easter dish served cold after a mandatory chill.