10,000 salt recipes

Apple matzo fritters with sliced apples, matzo meal, and cinnamon sugar topping. Crispy Passover-friendly dessert in 30 minutes. Kosher for Pesach.

Don't be afraid to add steak to your casserole with this scrumptious recipe your family will enjoy.

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

Diabetic-friendly salmon patties built from canned pink salmon, cracker crumbs, celery, and onion. Low-sugar, no breading, ready on toasted buns in under 30 minutes.

Chicken and yellow rice that's baked to perfection in a casserole.

Sunday chicken revisited folds whole chicken breasts skin-out and skewers them into bundles for even roasting, finished with a pan-drippings gravy.

Homemade Polish kielbasa-style sausage made from coarsely ground pork shoulder seasoned with marjoram, garlic, and black pepper. Stuffed into casings and tied at 4-inch intervals; freezer-friendly for batch cooks.

These crispy potato thins are super delicious. Instead of mashed potatoes, making this dish to impress your family.

Ribbe is Norway's traditional Christmas Eve pork roast: a slab of belly ribs scored, salted overnight, then roasted slowly to crackling crisp skin and tender meat.

Jeanne's cake stacks a tender vanilla cake on a crisp shortbread base, all wrapped in silky old-fashioned ermine frosting, the cooked-flour kind that's fluffy and far less sweet than buttercream.

Eggnog chiffon pie in a flaky homemade crust with a light, airy filling of custard, whipped cream, rum extract, and nutmeg set with gelatin. A holiday dessert classic.

Wild game braised bear steak marinated overnight, seared golden, then slow-simmered in tomato soup with chili powder and onions until fork-tender. A hearty backcountry main dish.

German-style filled cucumbers stuffed with seasoned ground beef, tied together, and braised with bacon and onion in a cornstarch-thickened gravy.

Nut horns are Eastern European cream cheese pastries filled with a sweet walnut meringue filling. The dough chills overnight for a flaky, tender bite that melts in your mouth.

Cold-oven popovers from a five-ingredient batter, started in an unheated oven and baked into hollow, crispy-shelled rolls with steamy interiors. Marion Cunningham's foolproof method.

Classic French compound butter with shallots, garlic paste, and fresh parsley. The essential beurre d'escargots for snails a la Bourguignonne, ready in 15 minutes.