466 kosher salt recipes

Blanched cherry tomatoes get a sophisticated twist with an icy vodka dip and kosher salt finish in this minimalist party bite that's equal parts elegant and dangerously easy to devour.

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.

Chipotle-spiced grilled shrimp tucked into charred corn tortillas with a chunky avocado-tomatillo salsa verde. These quick shrimp tacos come together in under 40 minutes for an easy weeknight fiesta.

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.

Traditional Jewish chopped liver made with chicken livers, schmaltz, caramelized onions, hard-boiled eggs, and a splash of brandy. A classic deli appetizer.

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

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.

Homemade salt sticks with a simple yeast dough, brushed with egg white and topped with seasoned salt, onion powder, or kosher salt. Crispy, snackable bread sticks.

Classic potato salad from the Los Angeles Daily News July 2, 1992

How to cook white asparagus, Europe's springtime white gold: peeled and gently simmered in lemon-butter water until silky and tender. The simple method that keeps the stalks sweet, not bitter or stringy.

Homemade potato gnocchi with tomato-porcini sauce, shaped with a fork and served with butter and Parmesan. A classic Italian technique for pillowy hand-rolled dumplings.

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.

Sauteed plantains pan-fry ripe yellow plantains in canola oil until golden and caramelized. Three ingredients, ten minutes, the simplest Caribbean side.

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.

Portuguese roast turkey brines in cold salted water, then packs a garlicky bread paste directly under the breast skin. Self-basting result with none of the hands-on oven time.

High-heat roast chicken stuffed with lemon and garlic, cooked at 500F for crackling skin and juicy meat. A dead-simple pan sauce finishes the deal. Just 5 ingredients.