8,024 black salt recipes

Puree of broccoli florets with cream is a velvety French-style side dish: quickly blanched broccoli pulsed smooth, enriched with heavy cream, and seasoned with fresh nutmeg. Bright green, elegant, and ready in under 30 minutes.

Broiled chicken halves basted in honey-mayonnaise glaze with paprika and onion. The mayo keeps the meat juicy while the honey browns the skin golden and crisp.

Stuffed beef patties with Swiss cheese and ham sealed inside lean ground beef. Ice water in the meat keeps the burgers juicy while the cheese melts into a gooey center.

New England clam chowder made entirely in the microwave with bacon, canned clams, potatoes, onion, and milk thickened with flour. A creamy, classic chowder ready in about 25 minutes.

Broiled lamb rib chops glazed with warm honey mustard sauce. Just 4 ingredients for a sticky, caramelized coating on thick-cut lamb. Ready in 40 minutes.

Bacon bean casserole layers tender soaked white beans with carrots, onions, tomatoes, and crisp bacon for an old-fashioned, frugal one-dish supper. Pair with a green salad.

Spinach alla Romana with pine nuts, raisins, and lard in the traditional Roman style. A classic Italian side dish of wilted spinach with sweet-savory contrasts ready in 25 minutes.

A deep fried fish with bread crumbs and served with potato chips.

Baked zucchini and tomatoes arranged in overlapping layers with bell pepper and olive oil. A naturally vegan side dish that comes out crisp-tender in 25 minutes flat.

Asparagus sauce blends boiled asparagus tops with unsalted butter and infuses heavy cream with the woody ends, creating a silky verdant sauce ideal for pasta, fish, or grilled chicken. San Francisco chef's elegant green sauce.

Beer-braised beef with sweated onions and a hint of garlic, simmered low and slow until fork-tender. A simple Belgian-style stew that builds deep flavor from beer, butter, and beef alone.

Classic British toad in the hole with plump sausages baked in a golden, puffy Yorkshire pudding batter. Crispy edges, soft center, and ready in under an hour.

Classic chopped liver made with calves liver, caramelized onions, hard-cooked egg, and butter, ground twice for a smooth, rich spread. Serve chilled on dark rye with tomato and cucumber.

Vegetable couscous combines fluffy couscous with chickpeas and thinly sliced zucchini in a buttery, just-add-water side dish. On the table in 15 minutes flat.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Easy garlic soup with crushed garlic, chicken broth, and a swirled egg, served over slices of white bread. Spanish-inspired pantry soup ready in 30 minutes from staples you already have.