2,526 black salt recipes

Meaty cod baked in a flavorful combination of tomatoes, olives, garlic, herbs reminiscent of French Provence. This dish reflects the Provençal style through its use of tomatoes, olives, garlic, and herbs—hallmarks of the region’s rustic, flavorful fare.

This juicy turkey is brushed with butter to give it a glistening look and a tantalizing taste.

Very easy and inexpensive and simple to scale the recipe up or down.

A simple New England classic that highlights the flaky tenderness and light taste of the cod or any white fish.

Homemade hot Italian sausage stuffed into hog casings with pork butt, fennel seed, garlic, red pepper flakes, and cayenne. The real deal for pasta, pizza, and grilling.

This simple recipe is easy to follow, and it turns out delicious, kale adds lots of vitamins, and the flavor is great.

Only a few minutes, asparagus came out tender but still crispy, nicely browned mushrooms were great with asparagus, also before I took it out of the pan, I drizzled 1 or 2 tablespoons white wine to get all the brown bits at the bottom. Absolutely delicious, and will definitely make this recipe again.

Marynowane pieczarki are Polish pickled button mushrooms in a vinegar marinade with black peppercorns and bay leaves. A classic zakaski appetizer served chilled with bread, cured meats, or vodka.

Cabbage simply braised with shallots, lemon and cream. Easy to make and incredibly economical.

A tasty balsamic vinaigrette tossed with watermelon and feta cheese, a fresh and scrumptious salad which works well with any grilled dish!

This authentic French Canadian recipe is a classic belly warmer and perfect for a cold day. Split-pea soup with a ham bone, ham hock or salt pork. Make it a vegetarian split-pea soup by leaving out the ham bone and using vegetable stock instead of water.

A truly amazing combination of flavors. The dressing is divine, the warm and tart goat cheese combined with the sweetness of apple ring is truly out of this world.

Mixing brie with the mashed potatoes adds an incredibly creamy and rich taste. Baked in the oven adds a nice crisp crust on top.

Low-fat vegan potato pancakes (latkes) with shredded potato, onion, and oat flour. A lighter take on the Hanukkah classic, pan-fried in a single spray of oil. Ready in 15 minutes.

Italian style potato dumplings but made with Paris, France flair. This recipe is a good way to use up leftover Pâte à Choux or Quick change pastry by mixing it with leftover mashed potatoes to create a soft potato dumpling.

This salad is absolutely delicious, I used cilantro instead of parsley, marinated for about 4 hours, the salad was so refreshing and tasty, definitely will make it again.