10,000 salt recipes

Ice Cream Crown Oatmeal tops a bowl of hot oats with a scoop of ice cream that melts into a creamy, sweet sauce. Includes tips for flaky or creamy oatmeal and topping ideas.

Master Chef BBQ ribs: a peppery homemade spice rub and a from-scratch ketchup-vinegar-molasses barbecue sauce, smoked low and slow until fall-off-the-bone tender. Pitmaster-style ribs worth the all-day cook.

Chocolate cookies rolled in chopped walnuts with melted mint wafers pressed on top mid-bake: two-tone mint-chocolate treats perfect after dinner with coffee.

Old-fashioned cabbage salad with a tangy cream dressing made from heavy cream, vinegar, and sugar. Six ingredients, no mayo, and ready in 20 minutes flat.

Dense, dark Ukrainian rye bread made with whole rye flour, buckwheat flour, and strong coffee. No white flour, no shortcuts. A rustic, chewy loaf with old-world character baked with steam.

Arroz con pollo baked Spanish-style in one dish: golden turmeric rice, paprika-rubbed chicken, sweet peas, oregano and bay leaf. A hands-off one-pan dinner with crispy chicken skin and saucy rice in every bite.

Hubbard squash and yams simmer in coconut milk with cinnamon and cloves for a lightly sweetened West African side dish ready in 25 minutes.

Gefilte fish made from scratch with ground whitefish, pike, and carp, poached in a vegetable broth with carrots and onions. A traditional Jewish holiday recipe.

Traditional Mexican beans cooked in a pot (frijoles de olla) with just onion, lard, and salt. Slow-simmered from dried beans for 3 hours until tender and soupy. The foundation of Mexican cooking.

Roast goose rubbed with thyme and served with potato pierogies and a pan dripping gravy made from the neck and liver. A showstopping Eastern European holiday centerpiece.

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.

DIY whole wheat pie crust skips the shortening, using grated frozen butter and tender whole wheat pastry flour for a flaky, nutty all-butter crust. An egg and ice water hold it together. Roll, fill, and bake sweet or savory pies.

Vietnamese sour fish head soup with tangy bamboo, fresh pineapple, and aromatic herbs. A bold, brothy bowl that wakes up your palate.

Homemade barbecue sauce with tomato juice, vinegar, Worcestershire, dry mustard, paprika, and cayenne. Simmers in 15 minutes. Enough to coat 3 pounds of ribs. A family original.

This delicious heirloom white cake can be used to make a delicious Boston Creme pie, iced with your favorite frosting as a layer cake, or baked in a 9x13 pan and served with lemon curd or another fruit filling!

Oven kalua pig wrapped in banana leaves with sea salt and liquid smoke, slow-roasted for 7 hours until fall-apart tender. A Hawaiian luau classic made at home without an underground imu.