191 kosher salt recipes

A refreshingly fresh summer cucumber salad. Great for a hot day!

It's tasty, and an easy meal to make on a weeknight. The dill and lemon were great together.

This sauce is a great sub for run-of-the-mill guacamole. Excellent served with most Mexican dishes, especially chicken chimichangas, and will compliment grilled seafood and chicken.

Yam Polamai, a Thai fruit and shrimp salad tossed in a lime-salt dressing and topped with crispy fried shallots, garlic, toasted peanuts and red chili. Bright, sweet, salty and crunchy in every bite.

Pan-seared veal cutlets with a woodsy sauce of shiitake mushrooms, spring fiddleheads, crispy pancetta, and sherry. A restaurant-style spring main that comes together in under 30 minutes.

Homemade Mexican chorizo with ground pork shoulder, ancho chile powder, cumin, coriander, fresh oregano, and vinegar. No casing needed, ready overnight.

Italian marinated eggplant sott'olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.

Canned garlic dill pickles with pickling spices, dill seed heads, red chili peppers, and a sweet-salty vinegar brine. Water bath processed for shelf-stable storage that improves over two months.

Korean-style cucumber salad (oi-muchim) with sesame oil, toasted sesame seeds, cayenne, and lemon juice. Crisp, spicy, and refreshing as a banchan side dish.

Gin-marinated smoked salmon with brown sugar, pickling spices, and star anise. Bruised spices create complex flavor in this 2-hour cold-smoke recipe.

A multi-day Sichuan duck project: dry-rubbed with toasted spiced salt, air-dried overnight, steamed, battered, and deep-fried to shattering crispness. Includes a tea-smoked variation. Worth every step.

Goat cheese and grilled eggplant salad layers smoky charred Japanese eggplant with creamy goat cheese, toasted pine nuts, fresh basil, mint, and balsamic. A vibrant Mediterranean side or light summer lunch.

Microwave fillet of sole over celery with green peppercorns, lemon and celery seed. Fast 10-minute single-serving fish dinner with delicate French flavors.

Classic Jewish-style chopped liver made with schmaltz, sautéed onions, hard-boiled eggs, and saltine crackers, seasoned with paprika and a pinch of sugar. Smooth, rich, and ready for the appetizer table.

Making the sausages was not as hard as I thought, and it tasted amazing. No need for me to buy sausages any more, this homemade one rocks.

Whole duck rubbed with crushed peppercorns, thyme, cloves, and brandy, then slow-roasted until crispy-skinned. A showstopping Chinese-inspired centerpiece.