2,526 black salt recipes

Blended cream cheese and mayo dip spiked with tarragon vinegar and dried tarragon for a French-inspired flavor. Serve chilled with carrot sticks, snow peas, and cauliflower for an elegant crudite spread.

Impossible Creole pie layers crabmeat, okra, tomatoes, and green pepper under a self-forming Bisquick crust with eggs and milk. Vintage crustless pie with Louisiana flavor.

Overnight breakfast casserole with eggs, bacon, cheddar, Swiss cheese, and bread cubes. Assemble the night before, bake in the morning for an effortless brunch.

Pork sausage with tripe and chitterlings and no less than 10 spices and even more seasonings.

Slow-roasted pork loin coated in Dijon mustard, finished with a sweet-tangy mandarin orange glaze of brown sugar, vinegar, soy sauce, and bell pepper. A retro Sunday roast with a glossy citrus sauce.

A rustic French-style venison terrine with pork belly, brandy-soaked cranberries, juniper, and gin. Wrapped in bacon and baked in a water bath for a charcuterie board showstopper.

Pork shoulder braised in white wine and tarragon vinegar, finished with cornichons, Dijon mustard, cream, and Brussels sprouts. French bistro comfort served over buttered noodles.

Turkey taco salad with a homemade cumin-red wine vinegar dressing, Parmesan-toasted tortilla chips, cheddar, and ripe tomatoes over crisp romaine. A lighter, leaner take on taco salad.

Raw fennel, mushroom, and shaved Parmesan salad with a garlic-lemon vinaigrette and crushed fennel seeds. Mushrooms marinate for an hour, then get layered with paper-thin fennel and Parmigiano-Reggiano.

Chicken thighs poached with cumin and oregano, rubbed with spice paste, then pan-fried until crisp. Served in a tangy onion broth with banana peppers and apple cider vinegar.

Spinning out the juice from cherry tomatoes makes the salad tasty but not watery. You can use this technique in all the tomato salads. And the reduction of the tomato juice adds the tangy flavor to the dressing.

Bharwan bhindi, Indian stuffed okra pods packed with toasted coriander, cumin, fennel, garam masala, and ground almonds. Pan-fried in ghee for a spicy, crisp-tender side.

Korean japchae (chop chae) with sweet potato cellophane noodles, marinated beef or chicken, mushrooms, snow peas, and egg strip garnish. The classic Korean stir-fried noodle dish.

Shrimp egg foo young: fluffy Chinese egg patties packed with shrimp, bean sprouts and mushrooms, pan-fried golden and smothered in a savory soy gravy. The takeout classic, made at home.

Ground beef patties shaped like filet mignon with a butter center, wrapped in foil collars, pan-seared and served with a red wine rosemary sauce and mushroom caps.

Lasagne pie is a crustless impossible pie with all the flavors of lasagna but none of the noodles. Ground beef, three cheeses, tomato paste, and a Bisquick batter that forms its own crust.