466 kosher salt recipes

Silky duck liver mousse enriched with brandy, hazelnut liqueur, and a hint of nutmeg. Baked in a water bath until set, then spread on toasted French bread for an indulgent first course.

Classic succotash with fresh corn, lima beans, sweet onions, tomatoes, and torn basil. A simple Southern-American summer side dish that showcases peak-season produce in a single skillet.

Soft baked pretzels with sharp cheddar cheese mixed right into the dough. These easy cheesy pretzels use baking powder instead of yeast for quick results in 35 minutes.

Roasted fish fillets coated in a tangy creme fraiche, Dijon, and whole-grain mustard sauce with shallots and capers. Ready in under 25 minutes, this elegant weeknight fish dinner is impossibly simple.

Flour-dusted turkey cutlets sauteed golden in olive oil, then sauced with Marsala wine, chicken broth, scallions, garlic, and rosemary. This lighter spin on classic Marsala is on the table in 30 minutes with restaurant-worthy flavor.

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.

Homemade Polish kielbasa recipe: spiced beef and pork sausage with sweet paprika, marjoram, and fresh garlic, ground and stuffed into casings. Authentic old-world sausage-making.

Squid is cooked in a base of delicious seasonings made with onion, garlic, hot chili peppers and paprika, which gives the squid lots of yumminess and great texture.

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.

Cognac-rubbed grilled salmon cured overnight with lemon zest, fresh thyme, brown sugar, and shallots. A semi-cured fillet that grills in just 6 minutes.

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.

Tomato and watermelon salad with cucumber, avocado, fresh herbs, and freshly ground coriander seed in an aged balsamic vinaigrette. A juicy, summery side dish that tastes like August on a plate.

Rich butterscotch sauce made with brown sugar, butter, and cream that thickens as it simmers. Drizzle it warm over ice cream, brownies, or apple pie for an instant upgrade.

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

Garlic and rosemary pork loin roasts alongside Yukon Golds and butternut squash, then gets finished with a glossy prune-juice pan sauce scraped from the fond. A one-pan Sunday dinner with built-in sides.

A delicious appetizer or side dish for dinner!!! What a great way to use a glut of summer zucchini!