10,000 salt recipes

Looking for a gluten free bread recipe? Use this basic rice bread recipe to make a delicious loaf.

Pork with red chili sauce, braised cubes of pork shoulder simmered with chili powder, cumin, oregano, garlic, and a whisper of honey. Tender Tex-Mex taco filling for warm tortillas with rice and beans.

Manhattan clam linguine in a creamy white wine sauce with garlic, basil, thyme, and Parmesan. Pasta cooked in clam liquor for extra briny depth in every strand.

Tasty thick and juicy pork chops. This easy to prepare recipe is sure to be a favorite.

Chocolate cake sweetened with fructose instead of granulated sugar, made with cocoa powder and skim milk. A lower-glycemic alternative to traditional chocolate cake with a rich, moist crumb.

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Classic split pea soup with smoked ham, carrots, celery, and onion. Dried peas simmer until they break down into a thick, hearty soup with chunks of smoky ham.

Traditional Danish yellow split pea soup with smoked pork, sausage links, leeks, and celery root. Hearty Scandinavian comfort served with dark bread, mustard, and beer.

No-yeast graham bread made with graham flour, whole wheat flour, and buttermilk. A quick, dense loaf with nutty whole grain flavor and a tender crumb.

Silky blended corn soup with fresh kernels, leeks, and cream. Modern comfort food ready in 40 minutes for easy vegetarian dinners or elegant first courses.

Tender buttermilk dumplings rolled out, cut into strips, and boiled in chicken broth until puffy and soft. Just 6 ingredients and 30 minutes for old-fashioned comfort from scratch.

Browned chicken pieces simmered with dried lentils, tomatoes, celery, and white wine until everything is meltingly tender. A hearty, protein-packed one-pot meal that practically cooks itself.

Portuguese pork with lemon, garlic, cumin, and olives. Marinated overnight, then browned and braised until fork-tender. A rustic Alentejo-style braise.

Simple vegetarian rice and peas recipe with olive oil and vegetable broth. Quick one-pot side dish with frozen peas, sautéed onions, and fluffy rice ready in 40 minutes for easy weeknight dinners.

New Orleans beignets are pillowy square yeast doughnuts, deep-fried until golden and puffed, then buried in confectioners' sugar. The iconic French Quarter treat, best eaten piping hot.

Homemade ciabatta bread using sourdough starter and active dry yeast for a tangy, open-crumbed loaf with a crisp, chewy crust. Makes three torpedo loaves.