472 kosher salt recipes

Slow-simmered Indian chicken curry built on 30 minutes of caramelized onions, whole cinnamon, cardamom, and a rich tomato gravy. Rested for maximum depth, this is weekend cooking that rewards your patience.

Ground beef and minced bacon browned with a generous pour of garlic and jalapeños, seasoned with toasted cumin seeds and oregano. Panhandle-style means bold, beanless, and built on smoky bacon fat.

Individual mac and cheese cups baked in muffin tins with ground turkey, Parmesan, cheddar, and veggies. Portable, kid-friendly, and packed with protein.

Pan-seared halibut over a mashed fava bean purée with fresh mint and lemon zest. A spring dinner that bridges tender flaky fish with grassy, herbaceous mashed favas.

This recipe is from a Toronto restaurant called "The Stockyards". There's no reason to settle for a boring average grilled cheese when it's so easy to kick it up a notch and create something very special.

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

Salt-and-pepper spicy shrimp: the classic Cantonese wok-fried shell-on shrimp tossed with garlic, ginger, scallions, chiles, and crunchy peppercorn-salt. Dinner on the table in 30 minutes.

Quinoa salpicon salad tossed with fresh cucumber, tomato, mint, and parsley in a zesty lime-chile vinaigrette. A bright, protein-rich Latin American side dish served cold.

Chicken egg drop soup simmers a ginger-scented broth with velveted chunks of chicken and ribbons of egg swirled through a glossy, lightly thickened base. A protein-packed, restaurant-style soup you can make better at home.

Classic Bucatini all'Amatriciana with crispy pancetta, fresh tomato sauce, chili peppers, white wine, and Pecorino Romano. An authentic Roman pasta that simmers into something extraordinary.

Grilled beef tenderloin coated in cracked black pepper, stacked on toasted croissants with aged cheddar, peppery watercress, and a punchy horseradish mayo. From grill to plate in 25 minutes.

Pasta primavera with fire-roasted red peppers, asparagus, fresh peas, basil, and Parmesan tossed with spinach spaghetti. A vibrant spring pasta served at room temperature.

Whole hard-shell crabs simmered in a garlicky tomato sauce with red pepper flakes, cracked and tossed over spaghetti. Messy, hands-on, and worth every napkin.

Salmon fillets buried in shredded potatoes, foil-roasted until tender, then broiled for a crisp golden crust. Served with a silky beurre blanc sauce.

A delicious Thai flavor chicken dish satisfies everyone's appetite.

Rack of lamb marinated in red wine vinegar and coriander, roasted at high heat, then finished with a warm bacon and Dijon mustard vinaigrette built from the pan drippings.