1,160 black salt recipes

Aztec couscous tosses fluffy cumin-seasoned couscous with black beans, corn, jalapeno, red onion, cilantro, and fresh lime juice. A quick Southwestern grain salad ready in 20 minutes.

Fresh cucumber dill relish with grated cucumber, white vinegar, and chopped onion. No cooking required, keeps in the fridge for a week, and goes with everything grilled.

Sauteed chicken breasts with fresh rosemary and white wine, baked over a bed of spinach. The pan sauce deglazes into a fragrant rosemary-wine drizzle that flavors every leaf.

If you're not in the mood for meat, try this scrumptious dish made with black eyed peas, squash, chili peppers and corn.

Whole-wheat couscous pilaf with chicken broth, hot sauce and fresh parsley. Healthy 10-minute side dish with a touch of heat.

Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.

A refined French-style red wine reduction sauce with sauteed shallots, balsamic vinegar, fresh thyme, and veal or beef stock. Rich, glossy, and built for grilled steak or veal.

Apple and brie together create these yummy mini quiches. They are easy to pick up, perfect food for pot-luck or party.

Fresh apples and raisins are mixed together with a dressing of sour cream, yogurt and balsamic vinegar. It's creamy, refreshing and delicious.

Entlebuch woodland slices are open-faced Swiss alpine sandwiches with smoked ham, creamy mushroom ragout, melted Emmentaler, and warm poached pear. Hearty mountain-region comfort.

Homemade ricotta ravioli from scratch: a classic egg pasta dough rolled thin, filled with seasoned ricotta and Parmesan, sealed with a fork, and boiled just until tender. Simple, old-school Italian.

Sweet-tangy apple jelly glaze spiked with curry powder, mustard, and white wine. This 5-minute sauce adds sophisticated flavor to roasted meats or grilled vegetables.

Roasted fish fillets coated in a tangy creme fraiche, Dijon, and whole-grain mustard sauce with shallots and capers. Ready in under 25 minutes, this elegant weeknight fish dinner is impossibly simple.

Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.

An old-fashioned root vegetable stew with salt pork, cabbage, carrots, turnips, parsnips, and potatoes slow-steamed until fork-tender. Farmhouse cooking at its most honest and filling.

Quite easy to make, and it comes out delicious. The dish can be made in advance. Reheat it in the oven or microwave whenever the hunger hits.