2,876 black salt recipes

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Roasted Salmon with Cilantro-Pesto Vinaigrette recipe

This is a great chard recipe, with the onions, very yummy.

Sugar-free marinated cucumber salad with vinegar, garlic, and black pepper. Salt-brined thin slices release their water, then soak up a tangy dressing for a crisp, diabetic-friendly side dish.

Garlic spaghetti with olive oil, fresh parsley, and Parmesan. A classic aglio e olio done simply with pasta water for a silky, garlicky sauce in under 20 minutes.

A Cajun classic with browned chicken simmered alongside fresh corn scraped from the cob, tomatoes, onion, and red bell pepper in a cast iron pot. Louisiana soul food at its best.

Creamy cabbage chowder with potatoes and carrots in a buttery milk broth. Only 30 minutes, 9 ingredients, and pure comfort in every spoonful.

The base of chicken stew is made with apricot, tamarind and chipotle, that is loaded with flavor. Simmering makes the chicken juicy, tender and delicious.

This isn't cream of garlic soup, but it has a creamy texture. As Julia says, "Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almost undefinable."

Salt cod (bacalao) simmered Spanish-style with tomatoes, pimentos, garlic, dry sherry, and sliced olives. A classic dish that starts with an overnight soak and ends with rich flavor.

A warm bacon and potato salad that makes an excellent side dish to any meal.

Simple lentil soup pureed with a full bunch of fresh cilantro and topped with yogurt. Six ingredients, one pot, and 50 minutes for a high-fiber, protein-rich bowl.

Asparagus with a lemongrass and shallot vinaigrette with Dijon mustard and red wine vinegar. A Southeast Asian-influenced make-ahead side dish served at room temperature.

Hearty vegan soup with black-eyed peas, split peas, pearl barley, carrot tops, mustard greens, and leeks. A thick, nourishing potful that uses the whole carrot, greens and all.

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

A lighter Cajun mayo made with light mayonnaise and low-fat yogurt, seasoned with cumin, oregano, cayenne, and garlic salt. Mix it up a day ahead and let the spices meld overnight.