10,000 salt recipes

Cold vermicelli tossed in a creamy lemon-garlic tahini dressing with olive oil. A 30-minute Mediterranean-inspired noodle salad that works as a side or light vegetarian main.

Within about 15 minutes, you can enjoy these crispy and healthy oven fried sweet potato wedges.

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.

Mincemeat oatmeal cookies with molasses, brown sugar, and rolled oats deliver a chewy, spice-laced bite. A vintage holiday cookie with rich fruit-and-spice flavor in every drop.

Lard cake creams pure pork lard with sugar, then folds in beaten egg whites and evaporated milk for a tender, old-fashioned vanilla cake. Vintage pioneer-era recipe.

Sata andagi, Okinawan deep-fried doughnuts with a crispy cracked exterior and tender cake-like center. A simple drop doughnut made with eggs, flour, sugar, and milk.

Fried rabbit in breadcrumbs: a double-dredged, crisp-coated classic that treats rabbit like fried chicken. Milk-flour wash, then egg, then breadcrumbs. Serves with sautéed potatoes and greens.

Peppered tenderloin steaks seared in a hot pan and finished with a quick brandy pan sauce enriched with sour cream. Bistro-style steak au poivre ready in under 30 minutes.

Kangaroo meat is very low-fat, it is healthy, if you want to try some kangaroo recipe, this one is worthy.

Cajun cole slaw with shredded cabbage, sweet bell peppers, and onions tossed in a spicy Louisiana hot sauce dressing built on mayo, mustard, ketchup, and Worcestershire. Big-batch picnic side with a kick.

Golden, crispy hand pies filled with a sweet homemade blueberry filling, wrapped in tender buttermilk dough and pan-fried to a shattering crunch. Old-fashioned Southern fried pies done right at home.

Beef stuffed filo pastry. A savory pastry with true Yugoslavian flavor.

A spicy and scrumptious side dish made with pistachio nuts and cardamom seeds.

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.

Homemade chocolate sauce with semi-sweet chocolate, butter, sugar, and a splash of vanilla. Glossy, pourable, and shelf-stable for 6 months in the fridge. The make-ahead dessert sauce that beats every jarred version.

It is mentioned in a traditional children's Irish jingle: "Three pans of boxty, baking all the day, What use is boxty without a cup of tay?"