8,024 black salt recipes

This is a nice flouder recipe, pineapple mixing flounder is really tasty and healthy!

Quick and easy way to dress up the baby new potatoes.

Roasting gives the brussels sprouts deliciously smoky taste, maple syrup adds welcome caramelization, and the toasted hazelnuts brings warm nuttiness. Even if you are not a fan of these cute small cabbages, you will change your mind after this dish.

Edamame, carrot, and avocado salad tossed in a bright orange-lime and ginger-sesame dressing with black sesame seeds and cilantro. A fresh, protein-rich vegan, gluten-free side.

These lovely maple syrup roasted sweet potatoes are tasty with a nice crust to the skin, not mushy at all. The slightly tart but sweet carmelized exterior is a refreshing change to this classic fall vegetable.

It's hard to believe a handful of spinach with a few simple ingredients can turn into something very special. You might want to make a double batch.

This is a healthy creamed corn made with low-fat milk, fresh or frozen corn kernels, a delicious yet healthy combination. Enjoy!

A Chipotle pepper adds smokiness in a wet marinade for the flank steak. After marinating the flank steak becomes very tender without being mushy. Perfectly grilled you will be surprised by how tender and juicy the steak comes out; the leftovers are great for sandwiches making quick, easy and delicious meals.

Grilled salmon with a tangy red wine vinegar and Italian-herb marinade. A simple, foolproof grilling recipe with garlic, olive oil, and fresh herbs that lets the salmon flavor shine.

Brussels sprouts, steamed just until crisp tender and tossed in a creamy bacon and horseradish sauce.

Try something new with this delicious stir-fry dish that will instantly be one of your favorites!

Everyone will love this rustic country dish of creamy leek and potato soup cooked in a pressure cooker.

Take a trip to Boston with this savory dish that is best served with bread bowls or dinner rolls.

This tender turkey is perfect for Thanksgiving. Especially if you don't want any leftovers!

A quick braise keeps this much maligned "little cabbage" tender-crisp, slightly nutty and not mushy. Dressed simply in a butter mustard sauce seasoned with tarragon.

Definitely felt skeptical before making this dish, not quite sure about both the flavor and the texture. But the result was actually quite outstanding, not fishy at all, very tasty and the texture was pretty good too. Served it with a hard boiled egg, olives aside, and wine vinegar, extra-virgin olive oil drizzled on top with some fresh parsley. Great!