1,160 black salt recipes

Crunchy Italian taralli made with white wine and cracked peppercorns. These boiled-then-baked bread rings from Southern Italy are the ultimate snack for antipasto boards and wine night.

Simple cabbage soup with carrots, potatoes, onions, garlic, and dill. Five-vegetable peasant soup that costs under five dollars and tastes like grandmother's kitchen.

Low-calorie cream of mushroom soup made with canned mushrooms, skim milk, and beef bouillon. A Weight Watchers-friendly vintage recipe ready in 10 minutes with just 4 ingredients.

Smoked chicken drumsticks rubbed with a triple-pepper blend, paprika, thyme, and garlic, then slow-smoked over wet wood until juicy and tender. A barbecue classic with serious heat.

Homemade mincemeat with ground beef, chopped apples, raisins, and maple syrup spiced with cinnamon, nutmeg, and cloves. Makes enough filling for 12 pies.

Chilled cucumber soup blended with chicken broth, milk, lemon juice, and a hint of curry. Cold summer soup garnished with chives and crisp cucumber slices.

Old-fashioned white bean soup with navy beans and ham hock simmered low and slow with celery, onion, garlic, and parsley. Thick, hearty, and filling.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Homemade pork sausage loaded with triple coriander: whole seeds, ground spice, and fresh cilantro. Includes step-by-step casing and linking instructions for DIY sausage makers.

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

A colorful salad of black-eyed peas tossed with wild rice, white rice, tomatoes, bell pepper, and corn in a fresh oregano-thyme vinaigrette. Feeds a crowd and tastes even better the next day.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.

These deliciously cheesy tartlets are great at many occasions. Handy appetizer or tasty breakfast. Make them in advance, put in the refrigerator or freezer, reheat before eating them; so these yummy tartlets can be also served at lunch or dinner.

Prosciutto gives the bread amazing flavor, and the bread comes out absolutely delicious!

Veal with onion, after broiling, very fresh, and nice flavour!

Broiler-roasted tomato salsa with charred Roma tomatoes, jalapenos, garlic, and onion pureed smooth. A smoky, deeply flavored Mexican salsa that freezes well for weeks.