10,000 salt recipes

Pan-fried white perch in a crispy beer batter with cornmeal, dill, and paprika. A simple skillet fish recipe that delivers golden, crunchy fillets with tender, flaky flesh inside.

A quick pressure cooker soup with fresh beets, beet greens, and sweet potatoes brightened by ginger and orange zest. Root vegetable comfort in 30 minutes flat.

A light sponge cake rolled with whipped cream, applesauce, and walnuts for an elegant holiday dessert that looks impressive but comes together quickly.

Instead of leaving turkey for Thanksgiving, try this succulent dish that will have you gobbling up every bit of it!

Try something different for dinner with this scrumptious dish that looks appealing and will satisfy your hunger!

Wow country fair judges with this delectable cake that will satisfy anyone's tastebuds and attract chocolate lovers from far away.

Thick, crispy fish fry batter made with ice cold water, flour, oil, and baking powder. Produces a crunchy golden coating for deep-fried fish fillets using simple pantry staples you already have.

Onion tomato raita: a cooling Indian yogurt sauce with diced onion, tomato, and a sprinkle of chat masala. The classic side that tames spicy curries, biryanis, and tandoori dishes.

Italian-style pickled artichokes preserve tender artichoke hearts in herbed olive oil with garlic, bay, basil, oregano, and optional chiles after a two-stage vinegar cure.

Curry horseradish dip mixed in 5 minutes from mayo, curry powder, horseradish, garlic salt, and tarragon vinegar. Bold raw vegetable dip that improves overnight in the fridge.

Homemade kimchi with napa cabbage, daikon, cucumber, and turnip seasoned with garlic, ginger, and chili flakes. Salt-brined overnight and fermented in the fridge.

Easy creamed spinach: a Pennsylvania-style side made by wilting fresh spinach in its own water, then folding it into a quick nutmeg-spiked bechamel. Seven ingredients, half an hour.

Simple sourdough rye bread for the bread machine with rye flour, eggs, and just a handful of pantry staples. A dense, chewy loaf with deep rye flavor and minimal effort.

Moggy is a traditional Manx and Lancashire sweet bread loaf made with flour, lard, and golden syrup. Crumbly, dense, and faintly molasses-like. Sliced and buttered thick the way the British Isles have done it for centuries.

Whole wheat pecan bread for the bread machine with toasted pecans, whole wheat flour, milk, and corn oil. A hearty nut-studded loaf with deep, toasty flavor.

Old-fashioned pound cake with shortening, six eggs, and no leavening. Vanilla and almond extract give this dense, tender tube cake its signature flavor.