191 kosher salt recipes

Cucumber kimchi is refreshingly delicious, and it's so easy to make at home. Follow this simple recipe to make your own cucumber kimchi that goes well with all the Korean dishes.

There are so many kinds of kimchi. Cucumber and bok choy together make a delicious and crunchy kimchi that goes well with any Korean dishes.

Easy deviled eggs with a creamy, tangy filling, mayo and sour cream brightened by honey mustard, red wine vinegar, and a whisper of curry, plus minced celery for crunch. A make-ahead cold appetizer.

This version of the garlicky roasted eggplant dip does not have tahini in it as with a traditional version. While I really like an "authentic" baba ghanoush, I also enjoy the commercial Sabra brand, which uses mayo and some spices. It is slightly sweet and has a little kick. This is my rendition.

Make this classic and delicious Korean kimchi with daikon. It's crunchy, a bit spicy and packed with ginger, garlic and all these yummy Asian flavors.

Roast ham with crackling slow-roasts a fresh ham or pork shoulder at low temperature, scoring the rind into a crackling-crisp golden crust. Three ingredients, no basting required.

Alton Brown's homemade gyro meat: ground lamb processed to a paste with onion, garlic, and herbs, baked and pressed dense so it slices thin, served on pita with cool homemade tzatziki, tomato, and feta.

Gravlax, the Scandinavian cured salmon: fresh fillets buried in salt, sugar, dill and white pepper, weighted and cured for days until silky. Sliced thin and served with mustard-dill sauce.

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.

Master method for cooking duck: first steam to render fat and tenderize, then roast at moderate heat for crisp skin. The two-stage technique pros use for perfectly rendered, crackling-skinned duck.

Herman's famous kosher dill pickles: crunchy refrigerator dills brined with garlic, fresh dill, pickling spice, kosher salt, and vinegar. Ready in just 2 days, no canning equipment needed.

Cucumber dill sauce blends grated cucumber with plain yogurt, fresh dill, and grated onion for a cool, tangy condiment. Salt-drained cucumber keeps the texture thick, never watery.

Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.

Hot-smoked trout cured overnight in salt and sugar, then slow-smoked on a charcoal grill with wood chips. Three ingredients and a covered grill are all you need.

Twice cooked herbed duck quarters slow-roasted to render the fat, then grilled over charcoal for crisp, smoky skin. Herb-rubbed, crackling, and impossibly juicy.

Salt-baked whole chicken encased in a thick kosher salt crust with lemon and thyme. The salt seals in moisture for incredibly juicy meat without over-seasoning.