10,000 salt recipes

A delicious meatloaf is for sure to satisfy everyone around the dinner table.

Bulgur onion bread is an unleavened Middle Eastern flatbread of soaked bulgur, minced onion, and flour rolled paper-thin and baked on hot stones. No yeast, no rise. Five ingredients, naturally chewy with a faint onion fragrance.

Traditional tea biscuits with a jam-filled center and a ring-shaped top creating a ruby jewel effect. These tender shortcake-style biscuits are perfect for afternoon tea.

For those who love the taste of green beans, you will love this savory side dish that is very easy to make.

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.

A sugar-free white cake for diabetics, sweetened with sorbitol instead of sugar and lightened with whipped egg whites. A tender, fluffy, snowy white layer that's a versatile base for any frosting.

Vegetarian quinoa loaf with pinto beans, tahini, fennel, and sesame seeds baked until firm. A hearty plant-based main dish you can slice and serve with sauce.

Herb crepes with goat's cheese stuffing: thin, chive-and-dill-flecked crepes wrapped around a tangy whipped goat cheese filling, then baked in butter. An elegant savory brunch or starter.

Bamberger Krautbraten (Bramberger Meat and Cabbage Casserole) recipe

Classic homemade lasagna with ground beef, tomato paste, cottage cheese, mozzarella, and parmesan layered with noodles. A straightforward family recipe with a smart low-fat meat trick.

This recipe is great for using up any leftover yogurt and over ripe bananas.

Grilled whole red snapper over wood embers, rubbed with olive oil, sea salt, and freshly cracked black pepper. A simple coastal classic that lets sweet, flaky fish shine.

Norwegian fiskepudding: a silky cod mousse bound with cream and cornstarch, baked in a water bath until firm. Classic Scandinavian fish pudding served hot with sauce.

Traditional Mexican pozole with slow-simmered pork loin and canned hominy in a simple garlic broth. Five ingredients, big flavor, and endlessly customizable with toppings.

Toriwasa is a Japanese izakaya classic: sake-poached chicken shredded thin and tossed with blanched parsley in a sharp wasabi-soy dressing, finished with shredded nori. Light, clean, and full of bite.

Classic USDA-style baked beans with navy beans, salt pork, molasses, brown sugar, and dry mustard. A big-batch recipe built for freezing and feeding a crowd.