10,000 salt recipes

Mile high raspberry pie with an almond shortbread crust and a frozen raspberry mousse that triples in volume during a 15-minute beat. The filling rises into a signature pink cloud above the rim.

Irish cream frosting made with butter, powdered sugar, and Baileys-style liqueur beaten until light and fluffy. A boozy buttercream that pairs with chocolate, coffee, or vanilla cakes.

Quiche pastry is a flaky butter-and-shortening pie crust made for blind baking. Five ingredients yield a sturdy 9 inch shell that holds custard fillings without going soggy.

Authentic gorditas made with masa harina, lard, and a touch of flour. Pressed thin, griddle-seared, then fried until puffed and crispy. Ready to split and fill with your favorite toppings.

Make your own self-rising flour with these three simple ingredients.

Shredded potatoes and whole wheat flour form sticky dough that gets shaped into dumplings and simmered until tender, then brushed with bacon grease and topped with crispy crumbled bacon.

Old-world pickled beef brisket or tongue brined for 19 days with garlic, bay leaves, and pickling spices. A traditional Jewish deli-style corned beef you can make at home from scratch.

Easy sweet and sour chicken velvets chunks of chicken with egg white, stir-fries them with bell pepper, carrot, and pineapple, then glazes with a light sherry-pineapple sauce.

Quick ground beef in tomato soup sauce with onion, green pepper, and carrot served over noodles. A fast, no-fuss weeknight dinner using pantry staples.

Try this succulent pancakes, cornmeal and buck wheat are a delicious combination, blueberries add extra juicy bites.

Invite this succulent pot roast to your dinner with this easy to follow recipe that's hassle free.

Steamed salmon fillets served chilled with a butter-sauteed cucumber and sour cream sauce with dill. An elegant cold fish dish for warm-weather entertaining.

Cherokee fry bread turns four pantry staples into golden, crispy-edged fried dough with a chewy center. A simple, traditional Native American bread served hot with a drizzle of honey.

Just about any combination of grated cheese, vegetables, leftover meat, poultry, or seafood, or whatever else appeals to you can be added to this all-purpose custard.

Roasted lamb's head marinated in olive oil, red wine, oregano, and garlic then slow-baked until tender. A bold nose-to-tail dish with rich, succulent meat pulled straight from the bone.

Fried eggplant and yellow squash drizzled with taratour (Lebanese tahini-lemon sauce), served with pita wedges. A Middle Eastern appetizer with crispy, golden vegetables and creamy sauce.