10,000 salt recipes

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

Classic manicotti made the authentic way, with handmade egg pasta squares rolled around a ricotta and mozzarella filling, layered in meat sauce and baked under Parmesan. Fresh pasta makes all the difference over boxed tubes.

Fig Star Cookies feature a maple-scented shortening dough wrapped around a homemade dried fig filling with lemon and nuts. A vintage holiday cookie worth the effort.

Soft apple cookies loaded with raisins, nuts, and warm spices, topped with a vanilla powdered sugar glaze. Apple juice in the batter doubles down on fresh apple flavor.

Raspberry nut cake: a tender buttermilk-cinnamon layer cake studded with fresh raspberries and chopped nuts, finished with pink raspberry-puree frosting. The most photogenic layer cake on the table.

Frosted ginger cookies with molasses, cinnamon, cloves, and a brown sugar buttercream frosting. Soft, chewy spice cookies with a caramel-like finish on top.

A two-layer cake with one vanilla and one spiced layer (cinnamon, nutmeg, allspice) topped with fluffy brown sugar seafoam icing. This vintage-style cake is a showstopper for holidays and special occasions.

From-scratch chocolate cake with melted unsweetened chocolate and buttermilk, topped with a boiled fudge frosting beaten over ice. Deep, dark, and intensely chocolatey.

Maple cream cake: a tender brown sugar and maple syrup cake topped with a fluffy maple buttercream made with egg white. Pure Canadian sugar shack flavor.

Boston cream pie from scratch: two tender cake-flour layers split by a thick vanilla pastry cream and finished with a glossy chocolate glaze that drips down the sides. The classic Massachusetts dessert, every component homemade.

Slow cooker ground turkey tacos with mushrooms, tomato paste, white wine, and pickling spices, topped with a homemade yogurt cream sauce with nutmeg.

Kung Pao chicken with dried red chiles, peanuts, ginger, and a soy-wine sauce. Wok-fried with a 30-minute marinade for authentic Sichuan-style heat and crunch.

Three cheese polenta pie with a crisp baked polenta crust filled with creamy ricotta, mozzarella, and Parmesan. A vegetarian Italian-inspired savory pie perfect for brunch or a light main dish.

Turkey loaf with spinach is a lean food-processor meatloaf: pureed turkey breast with carrot and onion wrapped around a spinach-Parmesan filling, baked into a pinwheel-sliced main. Low-fat, high-protein, and elegant enough for company.

Spanish clay pot chicken with ham, eggplant, zucchini, peppers, and tomatoes braised in wine. A rustic Mediterranean one-pot meal cooked from a cold oven start for tender, falling-off-the-bone results.

Ingelegde vis, a Cape Malay pickled fish with poached cod or flounder in a tangy curry-onion sauce. Traditional South African Easter dish served cold after a mandatory chill.