8,024 black salt recipes

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

Slow-cooked caramelized onions layered with oil-cured black olives and anchovy fillets in a buttery homemade crust. A rustic French-style open-faced savory pie.

Roast goose stuffed with cornbread, Granny Smith apples, dried figs, and savory, then slow-roasted three hours with the fat poured off as it renders. The traditional centerpiece for an old-fashioned Christmas dinner.

Whole roasted chicken marinated in lemon and garlic, stuffed with a mofongo-inspired filling of browned plantains, crispy bacon, Anaheim chilies, and red bell pepper. Latin-Caribbean Sunday dinner at its golden, crispy-skinned best.

This tasty quinoa dish can accompany any meal you prepare for supper. It tastes so good, your family will be giving out compliments to the chef.

Pan-fried squid steaks coated in cracker meal with a golden, crunchy crust, served Monterey-style with fresh lemon wedges. The trick is not overcooking it: when the breading is golden, the squid is done.

Budget-friendly turkey drumsticks browned and braised low and slow with poultry seasoning until fork-tender. Just 5 ingredients and a couple hours of hands-off cooking for juicy, fall-apart meat.

A copycat of Emeril's famous "Bayou Blast" Creole seasoning. Great to jazz up many dishes.

Microwave Boston clam chowder with bacon, potatoes, minced clams, and cream. The classic New England chowder built without a stovetop, finished with oyster crackers and crumbled bacon.

Slow cooker cola steak made with round steak braised in cola and ketchup for 8 to 10 hours. The cola tenderizes the beef and creates a sweet, tangy gravy with almost no effort.

Basic salad with a hint of salad that is sure to entertain guests!

Dill egg salad lightened with nonfat yogurt, served on lettuce leaves as wraps or scoops. A low-carb, make-ahead lunch or party appetizer.

Venison backstrap sliced into strips, seasoned with garlic and pepper, rolled up, wrapped in bacon, and grilled rare over coals. Looks like filet mignon, eats even better.

Classic French gougères with Gruyère cheese baked into airy pâte à choux. Savory cheese puffs that deliver crisp, golden shells with tender, eggy interiors for cocktail parties and appetizer spreads.

Sage-crusted roast pork loin marinated overnight with garlic and peppercorns, served with a flambeed Calvados apple brandy sauce made from pan drippings and Granny Smith apples.

Grilled Loin of Pork with Tart Cherry Sauce recipe