10,000 salt recipes

Sauerkraut salad with blue grapes, ham, and a creamy yogurt-honey dressing. A tangy German-inspired no-cook salad that's ready in 20 minutes.

Classic Southern yeast rolls with a tender, buttery crumb that pull apart into pillowy softness, perfect for soaking up gravy or slathering with honey butter at Sunday dinner.

New Orleans daube with a 4-5 pound beef roast braised low and slow with salt pork, sherry, cloves, and thyme, served sliced over spaghetti with pan juices.

Deep-fried Parmesan prawns with a crispy breadcrumb and Parmigiano-Reggiano coating over a light batter. Golden, crunchy, and done in 2 minutes flat.

Mushroom turnovers in a cream cheese pastry with a sauteed mushroom-cream filling and optional sherry. An elegant make-ahead appetizer that freezes well before baking.

Cheese-scalloped potatoes and carrots in a homemade sharp cheddar sauce with a hint of cayenne. A from-scratch layered casserole with a golden, bubbly top.

Sour cream potato casserole with frozen hash browns, cheddar cheese, cream of chicken soup, and a crunchy buttered cornflake topping. The classic funeral potatoes everyone fights over.

Moist carrot cake baked in a tube pan with walnuts and cinnamon, finished with a glossy cooked orange glaze instead of the usual cream cheese frosting.

Apple cheese pie: thinly sliced apples baked in a cream cheese pastry crust under a sweet cottage cheese custard. A two-cheese, two-temperature bake topped with whipped cream.

Koloketes: traditional Cypriot pumpkin hand pies with bulgur, onion, and warm cinnamon in a crisp olive oil pastry. Authentic Greek Cypriot mezze or snack.

This delicious peanut butter cream pie is super creamy but without cream. The custard like base is made with milk, egg yolks and corn starch. Instead of whipped cream, use whipped egg whites as topping.

A surprising vintage side dish: sliced cucumbers and Spanish onions layered with chili sauce and butter, baked until meltingly tender. Prove that cucumbers aren't just for salads.

Buttery, chocolaty, fluffy and moist cake is a winner at any time, and everyone enjoys it!

Here is how Boston chef William Poirer makes red chowder, and it is good enough to convert the most diehard white chowder fanatic.

Cuspajs is a traditional Hungarian cabbage and potato soup finished with zafrig, a browned flour roux. Simple, hearty peasant cooking at its finest.

Thai bananas in coconut cream with brown sugar, jasmine essence, and toasted sesame seeds. A warm, fragrant Southeast Asian dessert using firm green bananas.