10,000 salt recipes

Lamb chops Madrid sears herb-rubbed rib chops, then crowns them with a sweet-savory glaze of dry sherry, dried apricots, and brown sugar. A Spanish-inspired lamb dinner that comes together in one pan.

Shawayuh is Yemeni-style grilled steak seasoned with hawayij spice blend and cooked over hot coals. Simple, bold, and smoky with just meat, spice, oil, and fire. Authentic Middle Eastern barbecue.

Deep pot apple pie with butterscotch chip sauce and cinnamon brown sugar pastry strips layered over cooked apples. A rustic, scoopable apple dessert served in bowls.

Warm fennel vinaigrette infuses olive oil with fresh fennel fronds, lemon juice, and garlic. Drizzle over sweet onion and cucumber for a bright Mediterranean salad.

This scrumptious bread can be filled with fruit, meat or even cheese! The variety makes it a perfect dinner for a large family.

Bob's vinegar pie crust holds up to two weeks in the fridge or freezes for months. One large batch yields four single 9-inch shells. The egg and splash of vinegar deliver a tender, flaky crust every time.

Deer heart soaked, boiled, sliced into steaks, and pan-fried with steak spice, then served alongside a rosemary and thyme vegetable simmer. Nose-to-tail wild game cooking at its finest.

Try this creamy and scrumptious dish that is fun and easy to make.

Classic homemade apple pie from scratch: a flaky double crust packed with cinnamon-spiced McIntosh and Granny Smith apples, thickened just enough and dotted with butter. The all-American dessert done right.

Carciofi alla Giudia - whole artichokes deep-fried twice in olive oil until they bloom open like golden roses. A Roman Jewish specialty with crisp outer leaves and a tender center.

Melt in your mouth Russian tea cookies with walnuts. Perfect accompaniment for a cup of tea.

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.

Fava bean salad with lemon, olive oil, garlic, and fresh parsley. Dried favas simmered until tender and tossed in a bright Italian-style dressing.

Historical American "mangoes" - stuffed pickled bell peppers filled with cabbage, mustard seed, and white pepper, brined and canned. 19th-century Midwest preserving tradition.

Crock-Pot rice cooked on high with butter for fluffy, hands-off results. A slow cooker method for cooking perfect rice without watching the stove.

Homemade flour tortillas need just four ingredients and a hot griddle to beat anything store-bought: soft, pliable, lightly blistered rounds ready to fold around tacos, burritos, and fajitas.