10,000 salt recipes

Authentic Irish oatcakes: rustic four-ingredient oat triangles cooked on a bakestone with bacon drippings or beef fat. Pair with butter, cheese, jam or smoked fish. Centuries-old Celtic staple.

Irish soda bread with raisins, buttermilk, and the traditional scored cross on top. A no-yeast quick bread with a tender crumb and golden crust that comes together in an hour.

Ground beef hash with frozen hash browns, mixed vegetables, and melted cheddar cheese all cooked in one skillet. A fast, filling weeknight dinner the whole family will dig into.

Easy microwave salmon loaf with canned or cooked salmon, soft bread crumbs, eggs and lemon juice. Ready in about 12 minutes from a non-metallic loaf pan, no oven required.

These bacon tarts can be made in two ways. The dough base is always the same, however, the topping is different. From the Ries area.

A mixture of pork, ground beef, veal, chicken and salt pork that will have meat lovers asking for a second helping in no time!

Oven-baked BBQ chicken casserole smothered in a tangy homemade sauce with ketchup, cola, Worcestershire, and hickory smoked salt. Fork-tender after a low, slow bake. Serve over rice.

Speckzelten is the rustic Tyrolean bacon flatbread: yeasted milk dough rolled into raised-rim discs and topped with smoked bacon, onion, caraway, and coriander, or pork cracklings under lard. Pizza, the Alpine way.

Authentic Danish pastry (Dansk Wienerbrod) dough: laminated yeast pastry rolled and folded multiple times to create flaky, buttery layers. The base recipe for Cocks' Combs, Spandauers, Cremeboller, and every other classic Danish bakery treat.

Roly-poly peach cobbler: juicy peaches under a biscuit topping rolled jelly-roll style with cinnamon sugar, then sliced into pinwheels. A Southern-style cobbler that looks as good as it tastes.

Old-school pickled pigs' feet simmered in vinegar brine with whole cloves, peppercorns, and bay. Gelatinous, tangy, and served cold in their own aspic, Pennsylvania Dutch style.

Boston banana cream pie, a soft vanilla cake split and stuffed with fresh banana slices and homemade vanilla custard, then topped with a glossy chocolate-almond glaze.

Modern hardtack made with flour, masa harina, wheat germ, and oats for a more nutritious survival bread. A shelf-stable cracker that keeps indefinitely in airtight containers.

Poor man's shrimp transforms cubed salmon into shrimp-like bites by quick-poaching in heavily salted water. A vintage frugal cooking trick that yields firm, pink, shrimp-textured salmon for cocktails or salads.

Barbecued pig's feet, soul-food style: simmered tender with vinegar, onion, and pepper, then baked in barbecue sauce until sticky and falling-apart tender. A Southern classic that rewards a low-and-slow hand.

Classic headcheese simmers pork hocks with onion and sage until the meat falls off the bone, then sets in its own gelatinous cooking liquid. The traditional European charcuterie made simple.