10,000 salt recipes

Homemade Sicilian pork sausage with fennel seeds, coarse black pepper, and garlic, stuffed into natural casings. Make it hot or sweet with just 6 ingredients.

Caramel cinnamon muffins baked over butter and brown sugar that melts into a sticky, caramel-like bottom. Flip them out warm for a gooey, cinnamon-spiced breakfast treat.

Sweet-and-sour sauce made with ginger marmalade, orange marmalade, fresh ginger, and Chinese rice vinegar. A no-cook dipping sauce ready in 10 minutes for wontons and fried appetizers.

Whole wheat carob chip banana bread made without eggs or dairy. Sweetened with sucanat and ripe bananas, this makes two tender loaves in under an hour.

Homemade ground beef summer sausage cured with liquid smoke, mustard seeds, and coriander. Mix, roll, refrigerate overnight, and bake for smoky, sliceable sausage logs ready for snacking.

A delicious, thick, creamy, crab soup from Scotland. Partan is the Gaelic word for crab and bree from brigh, which means broth.

Thick oxtail and lentil stew with juniper berries, thyme, and root vegetables. Slow-simmered for 3 hours into deeply rich, fall-off-the-bone braised beef heaven.

Quick apple scones with chopped apple, sweet raisins, and warm cinnamon. Built like a pie crust with vegetable shortening and apple juice, no dairy required, ready in 30 minutes.

Thick-cut filet mignon stuffed with crumbled Roquefort and sliced shiitake mushrooms, seared in clarified butter, and drizzled with a velvety red wine shallot pan sauce.

Golden, buttery scones studded with raisins or blueberries, baked to a crisp top and tender center. A bakery-scale recipe that scales down easily for home baking.

Drop biscuits with cornmeal crunch and pepper jack cheese baked in. Spicy, cheesy, and ready in 20 minutes with no rolling or cutting needed.

Fresh summer salad with ripe tomatoes, chickpeas, sweet Vidalia onion, and basil tossed in a tangy Dijon red wine vinegar dressing. No cooking, no oil, ready in 15 minutes flat.

Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.

Semur banka: Indonesian braised beef in dark soy sauce with tamarind, molasses, ginger, garlic, and nutmeg. Low and slow for 2 hours until fork-tender and saucy.

A traditional Irish fruit bread, Barmbrack is packed with dried fruits soaked in tea, offering a sweet, spiced flavor. Perfect for slicing, buttering, and enjoying with a cup of tea.

Empress chocolate cake made with Ghirardelli ground chocolate and buttermilk for a rich, tender crumb. A classic two-layer cake with deep chocolate flavor and velvety texture.