10,000 salt recipes

Maple pecan scones cut cold butter into a flour-pecan dough, then bind with maple syrup and heavy cream for a tender, sweet biscuit. Brushed with extra maple before baking.

Split pea soup simmers dried split peas with a smoky ham hock, onion, salt, and pepper for 90 minutes until the peas collapse into a thick green broth and the meat falls off the bone.

Corn and tomato saute browns sweet fresh corn and shallots, then folds in raw tomatoes and tarragon off the heat so they stay fresh and juicy. A light, 5-ingredient summer side in 20 minutes.

Apple nut bread with brown sugar, cinnamon, sour milk, and a butter-sugar crunch topping. A moist quick bread loaded with diced apples and chopped nuts.

German clay cooker beef stew braised in red wine and brandy with carrots, ham, and aromatic herbs. The Romertopf method delivers fork-tender beef chuck and rich, concentrated gravy.

Classic Italian-American lasagna layered with ricotta-egg filling, meat sauce and melty mozzarella. Family-style baked pasta that feeds a crowd.

Pinto bean burgers made from scratch with dried beans, oats, green chiles, and ketchup, dredged in cornmeal and pan-fried crispy. A Southwestern-style vegetarian burger that holds together.

Light-as-air meringue kisses and edible shells made from egg whites, powdered sugar, and almond extract. Fill the shells with whipped cream and fresh fruit.

Scotland's version of the scone, sometimes known as Scot's Pancake. Looks more like a crumpet, though the texture resembles a pancake.

Creamy horseradish sauce folds prepared horseradish, Dijon mustard, and a pinch of paprika into freshly whipped cream. The classic sharp-yet-cloudlike accompaniment to prime rib.

Old-fashioned spice cake loaded with cinnamon, cloves, nutmeg, allspice, and ginger, plus chopped nuts and plump raisins baked into a tender loaf with a wooden-skewer-clean crumb.

Italian parmesan potatoes are easy foil-packet grilled potatoes tossed with olive oil, Italian herbs and garlic, then finished with melty Parmesan. A no-cleanup side that cooks right on the grill.

Butterfly shrimp wrapped with bacon, dipped in egg, and pan-fried golden, served on stir-fried onions and finished with a tangy ketchup-garlic sweet-and-sour sauce. A retro Chinese-American classic.

Pizza Rustica with Roasted Red Peppers and Provolone recipe

Simple creamy polenta with Parmesan and olive oil, ready in 15 minutes. Includes both microwave and stovetop methods so you can pick your speed.

Vegetable popovers with sauteed onion, bell pepper, and pimento folded into a classic egg-and-milk batter, baked into tall, hollow, crackly shells. A savory upgrade on the British Yorkshire pudding.