10,000 salt recipes

Food processor pastry makes a flaky pie crust in minutes with just flour, salt, shortening, and cold water. Pulse to coarse meal, add water, chill, and roll. No hand-cutting butter required.

Homemade Funnel Cake Mix combines flour, baking powder, salt, and cinnamon - just add egg and milk, pour through a funnel into hot oil, and fry golden. County fair at home in 20 minutes.

Classic popovers with water for lighter texture. Crispy golden shells puff up hollow and airy in just 5 simple ingredients. Easy beginner-friendly recipe makes 6 portions.

Sauteed shredded zucchini tossed with dry-browned onions in cast iron for a fast, light vegetable side dish with caramelized flavor and tender bite.

German beer-braised Brussels sprouts simmered until tender and finished with butter and salt. A simple 4-ingredient side dish that might convert sprout skeptics.

Crispy homemade flatbread made with flour, cornmeal, and margarine, rolled paper-thin and baked until golden. A simple cracker-style bread with a light cornmeal crunch.

All-butter pie crust with egg yolk for a rich, flaky pastry. Includes instructions for single crust, double crust, pre-baked shell, and five decorative edging styles.

Classic potato gnocchi made from riced potatoes, flour, butter, and a hint of nutmeg. Light, pillowy dumplings shaped with a fork and boiled until they float.

Nut crust made with minced nuts, flour, margarine, and cold water for a tender, toasty pastry shell that works under savory tarts or sweet pies. A flaky pie crust alternative with a buttery crunch.

Honey golden chicken roasted with lemon, ground ginger, and a honey-oil glaze, basted until deeply golden and caramelized. A simple, four-ingredient roast chicken with sticky, sweet skin.

Sour cream pastry dough made in the food processor with flour, cold butter, salt, and sour cream. Supremely flaky and tender, ideal for galettes, hand pies, empanadas, and sweet or savory tarts.

Glitscher: German potato dumplings shaped into long pointed torpedoes from raw and day-old boiled potatoes, simmered until tender. Regional German comfort food from the traditional dumpling playbook.

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.

A no-yeast pizza dough made by stirring flour, baking powder, oil, and milk into a quick crust you can roll and top in minutes. No rising time, no kneading, just pizza night made simple.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

Mayo pocket spread, a quick 3-ingredient seasoned mayonnaise jazzed up with onion powder and celery salt. A savory sandwich and pita-pocket spread that lifts eggs, cheese, ham, seafood, and veggies.