10,000 salt recipes

Vegetarian lasagna layered with caramelized Vidalia onions, portobello mushrooms, ricotta-spinach filling, and a goat cheese white sauce topped with walnuts and fresh basil.

French-style wild game pate layered with cognac-marinated duck and seasoned pork, wrapped in blanched bacon, and baked in a water bath. Slice it cold and serve with crackers.

Orange coconut cake layers a tender almond-scented white cake with a tangy fresh orange filling and fluffy boiled-sugar frosting. A vintage Southern church-cookbook bake with citrus brightness throughout.

Little Chief smoked salmon brine with soy sauce, brown sugar, white wine, garlic, and Tabasco. Pat dry, form the pellicle, and smoke for sweet-savory deli-style salmon.

Homemade egg roll wrappers from scratch with just flour, eggs, water, and salt. Yields 48 wrappers that can be stacked, frozen, and used whenever you need them.

I stole my sister's one of the best recipes. All I can say is cookies are the best ever I had!!!

Authentic Polish kielbasa made from scratch with hand-ground pork shoulder, marjoram, mustard seed, and a 1:3 fat-to-lean ratio for sausages that snap and stay juicy on the grill.

Traditional Shuswap Nation bannock studded with fresh blueberries, made with just 5 ingredients and baked in 20 minutes. A simple, hearty Indigenous bread that's wonderful warm with mint tea.

Pink maraschino cherry cake with cherry juice in the batter, chopped cherries, and nuts folded through. A retro 1950s layer cake ideal for Valentine's Day or bridal showers.

Vintage British savory egg mousse: hard-boiled eggs, anchovy essence, and Worcestershire folded into gelatin-set whipped cream. Cold appetizer that slices like a chilled terrine.

Basic pastry pie crust: four-ingredient single crust from flour, salt, vegetable shortening, and cold water. The simplest flaky pastry to master for homemade pies and tarts.

Grandma's Italian gnocchi are pillowy homemade potato dumplings made from riced russets, egg and flour, grooved to catch sauce and boiled just until they float. Authentic from-scratch comfort, lighter than store-bought.

Homemade kreplach with hand-rolled egg noodle dough folded into filled triangles and boiled in soup or salted water. A traditional Jewish dumpling made from scratch.

Chocolate fudge icing, the old-fashioned cooked kind made from just milk, sugar, and chocolate boiled to soft-ball stage, then beaten until thick and glossy. Sets to a rich, fudgy frosting on cakes and brownies.

Dark chocolate marshmallow cake with sour cream for moisture, topped with a fluffy cooked marshmallow frosting. Two layers of rich, fudgy cake under a cloud-like finish.

Creamy microwave risotto with spinach, Parmesan, and fresh tomato chunks. No stovetop stirring needed. A hands-off weeknight dinner ready in 30 minutes.