10,000 salt recipes

Guava chiffon pie with a flaky butter-and-shortening crust and a cloud-light tropical filling of guava juice, gelatin, and folded meringue. Topped with sweetened whipped cream and fresh guava slices.

Hawaiian fruit bread with dates cooked in pineapple juice, honey, and nuts baked into a dense, moist loaf. A no-refined-sugar quick bread that slices better the next day.

A jewel-red Christmas borscht simmered with beets, garlic, bay leaf, and lemon juice, then topped with cool sour cream and fresh dill. Light, earthy, and ready in 45 minutes for your holiday table.

Whole wheat muffins with a sweet plum jam center baked until golden. A simple from-scratch breakfast muffin with a fruity surprise in every bite.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Homemade pecan caramel clusters topped with melted semi-sweet chocolate. Buttery soft-ball caramel spooned over chopped pecans, then finished with a chocolate cap.

Mackinac Island omelet with whipped egg whites, sharp cheddar spread, and warm strawberry-almond preserves on top. A puffy, soufflé-style Michigan brunch classic.

Pennsylvania Dutch pot pie with layers of homemade egg noodle dough and quartered potatoes baked in a buttered kettle for 3 hours. Not a typical pot pie, this is old-world comfort food.

Chicken cutlets coated in a spicy Dijon-mayo-sage mixture, crusted with breadcrumbs, and baked at high heat until golden and crisp. A quick weeknight dinner ready in 40 minutes.

Easy bread machine focaccia with just six ingredients including olive oil and active dry yeast. Hands-off Italian flatbread perfect for sandwiches, dipping, or pizza-style toppings.

Traditional steamed cranberry pudding with suet, breadcrumbs and brown sugar. Dense, moist old-fashioned holiday dessert steamed for 2 hours.

Pork ribs roasted with lemon and onion slices, then basted every 15 minutes in a tangy ketchup-Worcestershire sauce until the meat turns mahogany. Dad's method delivers fork-tender ribs with layers of sweet, sour, and savory flavor.

Classic oyster stew with shucked oysters gently cooked in butter, then combined with scalded milk and cream. Seasoned with white pepper and nutmeg. Simple, rich, and traditional.

Butter, chocolate and peanut butter together make this cake super moist, chocolaty, buttery, fluffy and delicious.

An easy way to braise pork chops and zucchini for a one skillet meal.

Pineapple drop cookies with crushed pineapple, chopped nuts, and a soft, cakey crumb. A tropical twist on classic drop cookies using just 9 pantry-friendly ingredients.