10,000 salt recipes

Homemade horseradish relish made from fresh horseradish root, white vinegar, and salt. Sharp, sinus-clearing condiment for roast beef, prime rib, and Bloody Mary cocktails.

Tender braised beef chuck with onion and celery in a thick, savory gravy served over egg noodles. A simple, hearty comfort dinner for two that simmers low and slow for about an hour.

Mom's German meatballs: hearty egg-sized meatballs seasoned with celery seed, mustard seed, and garlic water, rolled in flour and pan-browned. Old-world German-American home cooking.

Creamy, refreshing, nutty and tangy! This is a absolutely beautiful and delicious dessert that will impress everyone.

This succulent dish is easy to make in a crockpot and will have you licking your chops after every bite.

Leek salad with pineapple and apple in a creamy sour cream and mayonnaise dressing, finished with fresh parsley. A quick no-cook side salad ready in 25 minutes.

Maharagwe is an East African spiced bean dish simmering black-eyed peas in coconut milk with turmeric, chili powder, tomatoes, and cilantro. Vegan, creamy, and served over rice.

Eggy meat marinade builds a protein-rich emulsion of whole eggs, vinegar, and oil with seasoning blend, parsley, and oregano. Especially good on game meats like venison and tougher cuts that need tenderizing.

It is a very nice meat pie, easy to make, and just half an hour, you can taste a good meat pie.

Grilled chicken breasts marinated in cilantro and serrano chile, served with a buttery cucumber-white wine beurre blanc for a cool-meets-heat backyard dinner.

Sheftalia are traditional Cypriot barbequed sausages: ground pork and veal seasoned with onion and parsley, wrapped in caul fat, and grilled over charcoal until the caul melts into the meat.

Lefse is a traditional Norwegian soft flatbread made from scalded milk, lard, and flour, rolled paper-thin and cooked on a griddle. Served warm with butter and sugar for a simple, authentic Scandinavian treat.

Grilled bread salad with fresh figs, roasted red peppers, basil, and a balsamic-lemon vinaigrette. A summer grilled panzanella that turns stale bread into a smoky, fig-sweet main course salad.

For using the oven, because nothing beats the smell of a roast slow cooking throughout the day.

Mincemeat-nut bread with chopped walnuts folded into a creamed butter batter. Fruity, spiced, and baked until golden with a tender crumb.

Classic Boston baked beans with navy beans, salt pork, and molasses, slow-baked for six hours until thick and bronzed. The traditional New England Saturday-night supper.