2,876 black salt recipes

South Indian sambar with toor dal, potatoes, tomatoes, and tamarind in a spiced lentil broth finished with a mustard seed tempering. Serve with rice, idli, or dosa.

Spanish-style vegetable salad dressed in a smoky, nutty romesco sauce made from roasted tomatoes, garlic, and almonds. A showstopping side that feeds a crowd.

A whole fish baked Cuban-style on a bed of sauteed onions and peppers, rubbed with a garlic-oregano paste and bathed in tomato puree, lime juice, and white wine. Feeds 6 in under 80 minutes.

Hearty vegetarian red bean stew simmered with fire-roasted green chilis, parsnips, carrots, zucchini, and summer squash. Top with salsa and cheddar for a Southwestern bowl.

Rio Grande grits casserole layers creamy garlic grits with kielbasa, black beans, salsa, and melted cheddar. Tex-Mex meets Southern soul food in one bubbling baking dish.

Roast pork loin rubbed with sage, salt, and pepper, served with a spiced cherry sauce of tart cherries simmered with cloves, cinnamon, vinegar, and lemon juice. A holiday-worthy roast.

It is a vegetarian burger, all the vegetables mix very well, tasty and healthy.

Artichoke heart pasta sauce with marinated artichokes, Roma tomatoes, Parmesan, and fresh parsley. The reserved artichoke marinade adds tangy depth to every spoonful.

Vegan macaroni and cheese with vegan cheddar shreds, plum tomatoes, green onions, Dijon, and a crispy breadcrumb top. A dairy-free version of the classic comfort dish.

Cubed potatoes and cauliflower sizzled with popping black mustard seeds, fenugreek, turmeric, and fresh serrano chiles. A bold, vegan Indian side dish ready in 30 minutes with a bright cilantro-lemon finish.

Spanish bean dish with kidney beans, smoky liquid smoke, dry mustard, strong coffee, and a finishing pour of brandy. The vintage retro casserole that builds layered flavor from pantry odds and ends.

Turkey A La King served in crispy whole wheat bread cups with a creamy vegetable-rich sauce. Classic comfort food made with leftover turkey and frozen peas.

Marinated bean salad with five beans (yellow, green, kidney, lima, garbanzo) and bell peppers tossed in a sweet-and-tangy brown sugar vinaigrette. Make ahead for picnics, potlucks, and barbecues.

Louisiana-style red beans and rice with a bold spice mix and an unexpected addition of grape juice for sweetness. No meat, all flavor, cooked from dried beans.

Indian vegetable pullao with sprouted mung beans, long grain rice, green beans, and mushrooms seasoned with garam masala and popping mustard seeds. Oven-finished for fluffy, separate grains.

North Carolina barbecue with chopped pork shoulder in a tangy vinegar and cayenne mopping sauce. Traditional Eastern-style chopped 'cue, slow-roasted and served with slaw.