210 kosher salt recipes

Grilled eggplant provolone brushes eggplant halves with balsamic and oregano, chars them on the grill, then melts provolone on top and finishes with smoky grilled salsa. A simple, savory vegetarian plate.

Traditional Mexican pozole with slow-simmered pork loin and canned hominy in a simple garlic broth. Five ingredients, big flavor, and endlessly customizable with toppings.

Old-fashioned sweet crispy pickles brined for 14 days then finished in a cinnamon-clove vinegar syrup. A heritage canning recipe that rewards patience with the crunchiest, sweetest pickles you'll ever jar.

Crunchy roasted peanuts coated in tangy lime juice, smoky chili powder, and a kick of cayenne. Five ingredients, oven-baked until dry and addictive. The ultimate party snack or game-day bowl filler.

Fire-grilled oyster shooters soaked in ice-cold citron vodka and vermouth marinade with fresh dill. Wood-fired oysters on the half shell for a dramatic appetizer.

Thyme focaccia made simple with a bread machine: a dimpled, olive-oil-rich flatbread scented with fresh thyme, cracked black pepper and flaky kosher salt. Crisp edges, soft airy middle.

Whole wheat pizza dough with cornmeal for a nutty, crisp, rustic crust. A double-risen homemade yeast dough that bakes up sturdy and golden, a heartier base for any pizza topping you like.

Blueberry salsa pairs juicy berries with jalapeno, red onion, cilantro, and lime for a sweet-and-spicy condiment. A fresh summer dip for chips, grilled fish, or pork tacos.

Quick and tasty way to prepare asparagus! And very healthy!

Tender kale marinated in spiced coconut milk then quickly grilled until charred and wilted. This unique side dish transforms hearty greens into something smoky and creamy.

Indian curry paste for seafood blends fresh lemongrass, ginger, garlic, turmeric, and lemon juice into a vibrant aromatic base. Made in 10 minutes for marinating fish or building quick curries.

Garlic focaccia: olive oil bread dough with basil or oregano and parmesan, studded with garlic slivers, brushed with olive oil, baked on a hot pizza stone. Crisp bottom, soft chewy crumb.

Roasted butternut squash tossed with bitter greens, pomegranate seeds, and toasted pistachios in a tangy pomegranate molasses vinaigrette. An elegant winter salad for holiday tables.

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Buttery shortbread bites rolled in paprika, cayenne, curry powder, and cumin. A savory, spice-crusted appetizer that's totally unexpected and completely addictive.

Authentic Italian ciabatta with fresh yeast, bread flour, and extra-virgin olive oil. A wet, sticky dough rises for hours to produce big holes and a soft, chewy, floury crust.