10,000 salt recipes

Quick and easy way to cook brussel sprouts, and it is a light and refreshing side dish for your holiday menu!

A light, fruity and delicious summer dessert. Creamy and smooth mascarpone and strawberries are a tasty pair, mint adds a hint of refreshing punch.

A super moist and delicious bread. Bake the bread in a casserole dish, it's crusty on the outside and moist in the inside. You can top the bread with olives, sun-dried tomatoes, roasted peppers or artichoke hearts before baking, and brush with some olive oil infused with herbs. Or just bake it plain, it's delicious itself, and serve it with stew, soup or any main course.

Layers of sliced zucchini, fresh tomatoes, onions, melted cheese, and crispy bacon seasoned with oregano and garlic. This crustless zucchini pizza bake delivers all the pizza flavor without the dough.

Bring the seafood restaurant to your home and enjoy this succulent dish that has hints of fresh lemon.

Slow cooker pot roast rubbed with seasoned salt, paprika, and pepper, then braised in beef bouillon for 8-10 hours. Fork-tender, hands-off, and endlessly adaptable.

Traditional slow cooker baked beans made from dried white beans with molasses, brown sugar, salt pork, and Dijon mustard. Low and slow for 13 hours until thick and smoky.

Schlettersuppe, a traditional German egg drop soup with Schletterle dumplings scraped from thin batter into boiling broth. Seasoned with nutmeg, pepper, and fresh greens.

Microwave cream of pea soup blends sweet green peas, soft onion, butter, and light cream in a single casserole. A 25-minute, no-stovetop creamy vegetarian soup for busy weeknights.

Crescia: Italian onion focaccia from Le Marche, with slow-caramelized onions on a tender yeasted dough. Regional Easter and harvest specialty.

New England clam chowder made the proper way with whole clams steamed open, salt pork rendered, and a milk-flour finish whisked in at the end. Pennsylvania-style chowder with a creamy thick body.

Passover bagels made with matzo meal, eggs, oil, and water. No yeast, no flour, no boiling pot — just a stovetop dough and a quick bake. Chewy on the inside, lightly crisp on the outside, and kosher for Passover.

Wheat-free yeast bread combines barley flour and oat flour with honey and a simple rise for a one-loaf workhorse. Naturally wheat-free with hearty grain flavor and a tender crumb.

Homemade vegetable broth mix with celery salt, garlic powder, savory, thyme, marjoram, and turmeric. A pantry staple that replaces store-bought bouillon cubes.

Simple wild rice simmered in water with olive oil until cracked and puffy. A basic three-ingredient method for cooking wild rice with a nutty, chewy texture every time.

Venison backstrap sliced into strips, seasoned with garlic and pepper, rolled up, wrapped in bacon, and grilled rare over coals. Looks like filet mignon, eats even better.