10,000 salt recipes

Don't let your crockpot sit in the corner this winter, instead try this succulent dish that you will have you savoring every bite!

Black rice, also known as forbidden rice, derives its name from when it was first cultivated for the sole consumption by the emperor in China. It is still cultivated in small quantities, and is not as popular as brown or white rice. However, studies have shown that the bran hull of black rice contains significantly more vitamin E than that of brown rice and more anthocyanin antioxidants than blueberries! It has a rich, nutty flavor and pairs beautifully in sweet dishes, such as this one where it is combined with coconut.

Classic Toll House chocolate chip cookies using the original butter and shortening method. Makes 5 dozen crispy-edged, chewy-centered cookies from the iconic recipe.

Vinegar-marinated pork shoulder braised with bacon, rice, and pimiento-stuffed olives in one casserole. Bold Latin-inspired flavors with a 6-hour marinade that does all the work.

Sweet and hot corned beef brisket simmered with cloves, garlic, and chilies, then glazed with bitter orange marmalade and baked until burnished. The piquant cousin to the classic St. Patrick's Day boil.

Coconut meringue cookies shaped into little bird nests and filled with candy eggs or jelly beans. A show-stopping Easter dessert that's crisp, light as air, and gluten-free. Makes 20 nests.

Flourless-style chocolate squares with melted unsweetened chocolate, cake flour, hazelnuts, and skim milk. Fudgy, nutty, and lower in fat than traditional brownies.

Red flannel hash with corned beef, diced potatoes, and beets cooked in bacon drippings. The beets give this New England classic its signature rosy-red color and a subtle earthy sweetness.

A simple crockpot recipe that creates a wonderful vegetable dish that can accompany any dinner.

Tomato salad with basil buttermilk dressing made from two cups of fresh basil blended with buttermilk, green onions, and mayonnaise. A creamy, herb-packed summer side for peak-season ripe tomatoes.

Orange cranberry bread with yellow cornmeal for a slightly gritty crumb, fresh cranberries simmered with orange zest and sugar, then folded into a tender quick bread.

Sauteed mushrooms, carrots, peppers, and onions folded into mashed potatoes, wrapped in homemade whole wheat dough, and baked golden. A hearty vegan loaf for Sunday dinner.

Curried rice baked with dried apricots and toasted almonds in vegetable stock. A fragrant, hands-off vegetarian side dish with sweet, nutty, and spiced flavors.

Tomato pickles cook down ripe tomatoes with apples, pears, peaches, and onions in a spiced vinegar syrup. A sweet-tart relish for the canning jar, classic farmhouse preserve.

Crisp crust apple pie bakes thinly sliced apples in cinnamon sugar under a shortening-based pastry crust topped with more cinnamon sugar and butter pats. Cobbler-style with a shattering top.

Buttermilk chive biscuits: tender flaky biscuits with chopped fresh chives baked at 425°F for tall, golden tops. Ready in 45 minutes from start to plate.