10,000 salt recipes

Old-fashioned pound cake with shortening, six eggs, and no leavening. Vanilla and almond extract give this dense, tender tube cake its signature flavor.

Overnight sourdough cornmeal cakes griddled to crispy-edged breakfast glory. Mix the batter before bed, let it rise, and cook on a hot griddle come morning. Six ingredients, zero fuss.

Asparagus strata layered with bread, American cheese, and canned asparagus soaked in a dry mustard egg custard overnight. A make-ahead brunch bake ready after 45 minutes in the oven.

Baked lentils and brown rice with cauliflower, celery, and thyme. A simple vegetarian main dish with just 7 ingredients, tossed and baked in 15 minutes.

Grilled eggplant provolone brushes eggplant halves with balsamic and oregano, chars them on the grill, then melts provolone on top and finishes with smoky grilled salsa. A simple, savory vegetarian plate.

Homemade dog biscuits made with whole wheat flour, powdered milk, and egg. Baked until hard and crunchy, just the way pups like them.

Broiled open-face crab burgers loaded with cheddar, hard-boiled eggs, and a tangy mayo-ketchup spread on toasted bun halves. Bubbly, golden, and ready in 20 minutes.

Light curried chicken and mango salad with a honey-lime yogurt dressing. Poached chicken breast and juicy mango cubes on lettuce, ready in 30 minutes. Low-fat and refreshing.

Naturally sweetened mashed sweet potatoes with diced apples, cloves, and apple juice concentrate for a healthier holiday side dish without marshmallows or brown sugar.

A dense rye bread loaded with fiber that's perfect for a European style breakfast.

Date oatmeal bars with a thick, jammy date filling sandwiched between two layers of buttery oat crumble. A vintage three-layer bar cookie that's chewy, sweet, and wholesome.

A custard-style rhubarb pie with evaporated milk, cinnamon, and cloves poured over fresh rhubarb in a single crust. Tart, creamy, and warmly spiced. A springtime classic.

Pocket soup is a homemade instant soup powder: split peas, bulgur, dried vegetable flakes, sesame and sunflower seeds, and nutritional yeast ground to a fine powder. Add boiling water for a quick vegan broth anywhere.

Broiled polenta crostini topped with a woodsy porcini and fresh mushroom ragout with tomatoes and parsley. Vegetarian Italian comfort food with deep, earthy flavor.

Blueberry lemon souffle pie crowns berries and tangy lemon curd with a billowy baked souffle topping. A bistro-style dessert with three textures stacked high.

A cross between a chewy oatmeal cookie and a biscuit.