10,000 salt recipes

Lemon baked cod dipped in lemon-butter and seasoned flour, then baked until flaky and tender. Six ingredients, one pan, and ready in under 30 minutes.

Low-fat lentil loaf with tomato sauce and green bell pepper, bound with egg whites and saltine crackers. A hearty vegetarian meatloaf alternative packed with plant protein.

Classic Williamsburg Inn Chicken and Dumplings recipe

City chicken made with cubed pork and beef, breaded with saltines and poultry seasoning, then braised in chicken broth. A Depression-era Midwestern classic with no actual chicken.

Southern buttermilk hushpuppies with self-rising cornmeal, onion, and egg, deep fried until crispy and golden. A simple six-ingredient recipe that floats to the top when they're done.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

Blueberry batter cake bakes its own sauce as boiling water poured over a sugar-cornstarch topping creates a syrupy blueberry layer beneath the risen cake. A self-saucing pudding cake.

Minnesota-style hamburger hot dish with ground beef, egg noodles, American cheese, celery, and olives in a tomato-ketchup sauce. A one-pot comfort food classic that simmers in 30 minutes.

New Orleans-style barbecued shrimp baked in a buttery Worcestershire-and-herb sauce, peel-on for maximum flavor. The classic Pascal's Manale-inspired dish that's all about sopping the buttery sauce with crusty bread.

Spanish Potato Omelet (Tortilla a la Espanola) recipe

Moroccan cucumber salad tosses grated cucumber with olive oil, vinegar, sugar, salt, and za'atar, then garnishes with cured black olives. Bright, refreshing North African side ready in minutes.

Danish-style marinated salmon cured in beer, sugar, salt, and black pepper for two weeks. Sliced thin and served with homemade asparagus mayonnaise.

Bavarian-style Schweinshaxe with pork hocks braised tender in vegetables, then roasted with beer until the skin crisps. Serve with dumplings or sauerkraut.

Kibbee with ground lamb and bulgur wheat pressed into a pie plate with a pine nut stuffing center, scored into wedges, and baked until crusted. A Lebanese classic.

Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.

Honey-mustard broiled rockfish glazed with lime, Dijon, and dill, then topped with crispy panko crumbs. A 25-minute weeknight fish dinner with a sweet-tangy crust and flaky white interior.