8,024 black salt recipes

Pureed carrot rhubarb soup with orange juice, served over garlic-rubbed cinnamon sourdough croutons and garnished with fresh chervil. A spring showstopper that keeps guests guessing.

Brunch pizza topped with soft scrambled eggs, melted mozzarella and fontina, and cold smoked salmon with chives. An elegant weekend project that marries pizza technique with lox-and-bagel flavors.

Genuine Texas chili, the real-deal bowl of red: chuck roast and coarse ground beef simmered 3 hours with cumin, chili powder, tomatoes, and enchilada sauce. No beans, by Texas law.

H. Allen Smith's legendary no-bean chili: 4 pounds of coarse-ground sirloin simmered for 3 hours with dried hot chilis, Mexican oregano, and cumin. Pure Texas-style chili, the way the purists intended.

Prudhomme-style Cajun barbecue sauce with bacon, pecans, honey, citrus, and a triple-pepper seasoning blend. Simmered thick and blended for chicken, pork, or ribs.

Onion and garlic sautéed in sherry simmer with vegetable stock, canned tomatoes, kidney beans, zucchini, green beans, and small pasta for hearty Italian vegetable soup.

Bacon-topped meatloaf made with a classic mix of ground beef, pork and veal, seasoned with marjoram, oregano and basil. Shaped into round loaves and crossed with bacon for a crisp, salty crust.

Billi Bi, the classic French cream of mussel soup with white wine, shallots, heavy cream, egg yolk, and hollandaise. An elegant, velvety bisque served hot or chilled.

Try this authentic Chinese dish that has a taste which will help you forget about ordering take-out.

Asparagus and beef stir-fry with Chinese fermented black beans, garlic, ginger, and oyster sauce. A classic Cantonese wok dish that comes together in under 5 minutes once the prep is done.

Butterflied prawns stuffed with Creole-seasoned crab, Parmesan, and mustard, baked and served with a rich tomato butter sauce. Bold New Orleans-inspired seafood at its finest.

These eggplant patties are golden brown on the outside; soft, warm and delicious in the inside. Feel free to adjust the seasoning, if you like spicier, add more hot chili pepper; if you prefer more garlicky, add a few more cloves of garlic. These patties are delicious enough to be served directly, or make a creamy sauce with yogurt or sour cream.

Squash lasagna replaces noodles with sauteed yellow crookneck squash and zucchini layered with Italian sausage, spaghetti sauce, Monterey Jack, and cottage cheese. A low-carb, noodle-free casserole.

A hearty one-skillet curry with chickpeas, red potatoes, Granny Smith apple, and green peas in a cumin-spiced sauce. Low-cal, naturally vegan, and served over rice for a filling weeknight meal.

Japanese gyoza dumplings with seasoned pork and napa cabbage filling, pan-fried golden then steamed in chicken stock for crispy bottoms and tender tops. Ruth's classic family recipe.

Rich pureed chestnut soup spiked with amaretto, swirled with cream, and seasoned with nutmeg and cayenne. An elegant starter that turns fresh roasted chestnuts into liquid velvet.