10,000 salt recipes

Fresh cilantro-lime salsa with jalapenos and garlic. A bright, no-cook Mexican salsa verde that works chunky or pureed, ready in 10 minutes with just 5 ingredients.

Whole millet crackers made with millet flour, whole wheat flour, whole millet seeds, honey and oil. Crisp, gluten-light wholegrain crackers with a nutty crunch.

Old-fashioned popcorn balls made with molasses, corn syrup, and butter cooked to hard crack stage. A five-ingredient treat kids can help shape with buttered hands.

Traditional plum dumplings made with potato dough, farina, and fresh plums stuffed with sugar. Boiled until tender and topped with buttered bread crumbs.

Fried okra soup with salt pork, lima beans, corn, tomatoes, and cabbage simmered into a thick Southern vegetable soup. Browning the okra in pork drippings adds smoky depth and keeps the okra from getting slimy.

Rustic Southern fresh peach skillet pie baked in cast iron with a biscuit-style crust, cinnamon sugar topping, and butter. Serve warm with ice cream for a summertime showstopper.

Cornmeal hoecake made with just cornmeal, water, and salt cooked on a hot greased griddle. A three-ingredient Southern flatbread with a crispy golden crust and soft cornmeal center.

Baked ground beef patties with Dijon cheddar cheese sauce and a tomato slice on top. A homey, fork-and-knife dinner that skips the burger bun entirely.

Chili bean soup made from scratch with dried pink beans, stewed tomatoes, and chili seasoning. Half the beans get mashed for body, the rest set aside for a second meal.

Old-fashioned molasses taffy pulled by hand until golden and chewy. A French Canadian candy tradition with molasses, brown sugar, and butter. Fun to make with the whole family.

Microwave glazed pork loin roast: a garlic-studded loin brushed with a sweet-savory orange marmalade and mustard glaze, cooked tender in the microwave. A juicy roast without turning on the oven.

Chinese lemon chicken with crispy double-fried chicken breast slices cloaked in a glossy lemon sauce thickened with cornstarch and finished with sesame oil. Takeout-style classic, brighter than the bottled versions.

This easy roasted garlic paste is so versatile and delicious, it can be spread over the pizza crust, bread, or even mixed with pasta salad. It brings the garlic and roasting flavors at the same time, but without the spiciness from the raw garlic.

Five pounds of onions slow-cooked for 3 to 4 hours into a deep, reddish-brown onion marmalade. Just onions, oil, and salt. Three ingredients, zero shortcuts, incredible depth of flavor.

Final assembly step for handmade pappardelle with rich duck ragù. Hand-cut egg pasta ribbons tossed with warm duck sauce and parmesan, served on heated plates with more cheese at the table.

Homemade pralines and cream ice cream, a Southern custard-based ice cream studded with chunks of homemade buttermilk pralines. Real cooked custard churned with heavy cream for a proper old-fashioned ice cream parlor texture.