10,000 salt recipes

Sauteed shredded zucchini tossed with dry-browned onions in cast iron for a fast, light vegetable side dish with caramelized flavor and tender bite.

Classic potato gnocchi made from riced potatoes, flour, butter, and a hint of nutmeg. Light, pillowy dumplings shaped with a fork and boiled until they float.

Honey golden chicken roasted with lemon, ground ginger, and a honey-oil glaze, basted until deeply golden and caramelized. A simple, four-ingredient roast chicken with sticky, sweet skin.

Homemade dandelion green fettuccini made by blending fresh dandelion leaves into the egg pasta dough. A forager-friendly green pasta with just 4 ingredients.

Simple orzo with fresh parsley and oil, cooked al dente. A quick 3-ingredient pasta side dish that pairs with nearly anything.

German beer-braised Brussels sprouts simmered until tender and finished with butter and salt. A simple 4-ingredient side dish that might convert sprout skeptics.

German beer-braised carrots (Karotten in Bier Gedunstet) with butter, a pinch of sugar, and salt. A simple 5-ingredient side that turns humble carrots into a malty, glossy vegetable.

Three-egg omelet cooked in butter and folded over any filling you like. A fast breakfast or brunch fundamental, ready in about 10 minutes start to finish.

Sour cream pastry dough made in the food processor with flour, cold butter, salt, and sour cream. Supremely flaky and tender, ideal for galettes, hand pies, empanadas, and sweet or savory tarts.

Dill sandwich butter: a three-ingredient compound butter with softened unsalted butter, finely chopped fresh dill, and a pinch of salt. Spreads onto tea sandwiches, smoked salmon toast, or warm bread.

Classic popovers bake into airy, hollow shells with a crisp shattered top and tender custardy inside. Bonus: leftover batter makes pineapple fritters for ham or pork dinners.

Four-ingredient peanut butter and orange sandwich filling sweetened with honey. A no-cook lunchbox spread with bright citrus chunks that brings something fresh to the PB&J game.

Classic double-crust pie pastry with flour, salt, vegetable shortening, and ice water. Four ingredients, flaky every time, ready to wrap any sweet or savory pie filling.

Classic British Yorkshire pudding baked in a single roasting pan with beef drippings, then cut into squares. The traditional Sunday roast side, made the easy way.

Pasta frittata turns leftover spaghetti, cooked vegetables, and shredded cheese into a one-skillet meal bound with eggs. Italian frugal cooking at its smartest, ready in 15 minutes.

Gruel bread: a rustic whole-wheat loaf built from leftover rice-and-vegetable gruel, no commercial yeast, risen overnight and baked dark. A zero-waste bread with deep, fermented flavor.