1,160 black salt recipes

Pork Normande for one with tenderloin braised in apple juice, sliced apples, and onion, finished with brandy and yogurt. A classic French single-serving dinner.

Orange baked chicken breasts with rosemary and paprika in a flour-thickened citrus sauce. Simple weeknight dinner served over noodles or rice with built-in gravy.

Homemade tomato catsup from fresh tomato pulp with cinnamon, paprika, vinegar, and mustard. Slow-cooked until thick for a rich, old-fashioned ketchup you can't get from a bottle.

Tiny turkey knaidlach (matzo ball dumplings) made with ground turkey, matzo meal, parsley, and a hint of nutmeg. Bite-sized, boiled, and perfect for floating in chicken soup or serving at Passover.

Homemade siopao steamed dumplings stuffed with a savory shrimp, ground pork, and water chestnut filling. Makes 30 pillowy buns from scratch, street-food style.

This is a very nice mushrooms recipe, very light and nutritional. It is also a good accompaniment too.

Cucumbers in yogurt with fresh basil, mint, scallion, and garlic. Cool Mediterranean-style cucumber salad or dip for grilled meats and warm flatbreads.

Slow-roasted chopped pork shoulder with a spicy red pepper rub, vinegar baste, and tangy barbecue sauce. Season it overnight, roast it low, chop it, and sauce it up for pulled pork perfection.

A hearty one-pot stew with diced chicken, elbow macaroni, tomatoes, and mixed vegetables simmered in chicken broth. Cozy, filling, and ready in under an hour.

Curry mayo dip whisks mayonnaise with curry powder, scallions, and Worcestershire for a fast 5-minute party dip. Pairs with crudites, chips, and chicken tenders.

Truffle and ahi tuna drizzled with oil and vinegar.

Honey orange chicken legs baked with a glaze of orange juice, honey, Worcestershire sauce, and mustard. Skinless chicken legs basted until fork-tender and golden brown.

Southern-style dried lima beans slow-simmered with smoked ham hock skin, bacon drippings, and a pinch of sugar until creamy and tender. Simple, smoky, old-fashioned comfort food.

Smoky chipotle salsa simmered with roma tomatoes and garlic, then pureed smooth for a deep, fiery table sauce. A bold make-ahead salsa that keeps for days and freezes well.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

New York-style clam chowder with hard clams, salt pork, potatoes, carrots, canned tomatoes, and thyme in a clear broth. The tomato-based cousin of New England chowder.