10,000 salt recipes

Buttery chocolate shortbread with cocoa, melted unsweetened chocolate, and chopped walnuts baked low and slow into crisp, snappy wedges with a sugar-sprinkled top.

Buttermilk scones with a tender crumb and a sugar-dusted top, plus three built-in variations: citrus, raisin, or warm-spiced. Classic British-style scones for tea, brunch, or breakfast.

Baked honey Vidalia onions roasted cut-side up in honey, tomato juice, and paprika until silky soft and deeply caramelized. A simple, hands-off side dish with a savory-sweet glaze.

Herbed chicken breasts baked in rosemary, bouillon, and water for tender, juicy meat. A diabetic-friendly low-fat one-pan dinner finished under the broiler.

Swedish pancakes (plattar) made with a thin egg batter cooked in a platt pan, served with lingonberry preserves, butter, and powdered sugar. Light, crepe-like, and Scandinavian.

Chicken Provencal braised with marjoram and topped with sauteed eggplant, cherry tomatoes, and ripe olives. A rustic French one-skillet dinner full of Mediterranean flavor.

Fragrant biryani with yogurt-marinated chicken or lamb layered over saffron rice with crispy fried onions and whole spices. Authentic South Asian comfort food from scratch.

Mandarin orange muffins spiced with allspice and nutmeg, dipped warm in melted butter and cinnamon sugar. Tender and citrusy with bursts of orange in every bite.

Parosa, an Israeli-Greek cheese casserole with cottage cheese, yogurt, cinnamon, and whipped egg whites baked in a water bath until light and custardy.

Fresh clams steamed open with eight cloves of garlic, olive oil, white wine, chile pepper, and bread crumbs that thicken the broth into a scoopable sauce. Simple, rustic, and loaded with garlic.

Homemade Scotch broth simmers meaty beef bones with pearl barley, carrots, celery, and turnip into a clear, restorative Highland soup. A frugal, cold-weather classic from start to finish.

Sweet corn tamales with roasted corn folded into whipped butter-masa dough with poblano peppers and Monterey Jack, steamed in corn husks. Vegetarian comfort wrapped up tight.

A scrumptious vegetable dish made with asparagus, broccoli florets, carrots and spinach.

A unique and wonderful salad that is perfect for the backyard barbecue.

Sicilian pizza dough made in the bread machine with active dry yeast, dry milk powder, and a touch of butter. Hands-off thick-crust dough that rises pillowy and bakes with a crisp underside.

Pumpkin bars built on a spice cake mix shortcut: a press-in crust topped with a pumpkin custard layer, finished with chopped pecans. Thirty-two festive holiday bars from one box of mix.