2,526 black salt recipes

Cajun prime rib roasted with a thick crust of black pepper, garlic, and onion, then chilled and sliced into steaks for blackening in a screaming hot cast iron skillet. A two-day showstopper.

Theada's beef jerky uses an old-school boil-and-bake method with a salt-vinegar brine, finished with Liquid Smoke and A-1 sauce. A pantry-friendly homemade jerky that skips the dehydrator.

Turn off the barbecue, and get ready to make some stew! You can add a variety of seasonings to spice it up, perfect for the summer!

Learn to make authentic Chinese century eggs (pidan) at home. Duck eggs cured for 100 days in a black tea, salt, ash, and lime coating transform into a prized delicacy with translucent whites and creamy green yolks.

Homemade Polish kielbasa sausage with pork, garlic, black pepper, and sausage seasoning stuffed into natural casings. Five ingredients and a meat grinder are all you need.

For those of you who like your meat rare, this succulent roast is the perfect dinner for you!

Roasted lamb's head marinated in olive oil, red wine, oregano, and garlic then slow-baked until tender. A bold nose-to-tail dish with rich, succulent meat pulled straight from the bone.

Three-egg omelet cooked in butter and folded over any filling you like. A fast breakfast or brunch fundamental, ready in about 10 minutes start to finish.

Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe

Diabetic-friendly salmon patties built from canned pink salmon, cracker crumbs, celery, and onion. Low-sugar, no breading, ready on toasted buns in under 30 minutes.

Ribbe is Norway's traditional Christmas Eve pork roast: a slab of belly ribs scored, salted overnight, then roasted slowly to crackling crisp skin and tender meat.

Classic French compound butter with shallots, garlic paste, and fresh parsley. The essential beurre d'escargots for snails a la Bourguignonne, ready in 15 minutes.

Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.

Kibbee with ground lamb and bulgur wheat pressed into a pie plate with a pine nut stuffing center, scored into wedges, and baked until crusted. A Lebanese classic.

Grilled pork chops Dijonnaise with a double-mustard rub and herb butter finish. Seared over hot charcoal then wrapped in foil with parsley-chive butter to steam through - juicy, never dry.

Cuban yucca con mojo boils tender yuca root and drenches it in a sizzling garlic-lime mojo sauce. A traditional Caribbean side with tangy-sharp flavor over starchy root.