10,000 salted recipes

Mixed berry cobbler with boysenberries, blueberries, and raspberries under a buttery cream biscuit topping. Baked until bubbling and golden, served warm with cream.

Moroccan-spiced lamb patties with cumin, paprika, red pepper flakes, garlic, and parsley, pan-fried and served with harissa sauce on the side.

Thai broiled lobster in tamarind sauce with palm sugar, fish sauce, fried garlic, and crispy shallots. Sweet, sour, salty, and spicy in one stunning seafood dish.

Kazakh rice combines ground lamb, slivered almonds, and dried apricots, dates, and prunes with garlic and onion in one pilaf-style pot. A Central Asian sweet-savory main or side.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Tater tot casserole with seasoned ground meat, golden mushroom soup, onions, and red bell pepper baked under a crispy layer of tater tots. Easy weeknight comfort food.

Ukrainian potato-cheese filling for varenyky made with mashed potatoes, cheddar, bryndzia, and butter-fried onions. A traditional pierogi filling with real depth.

Lobster, Normandy Style (Homard a la Normande) recipe

Easter lamb cake baked in a two-piece lamb-shaped mold, using classic tender white cake. A traditional European Easter centerpiece that stands upright on the table and frosts into a fluffy white lamb.

Ice-water pickles: quartered cucumbers chilled in ice water, packed over onions, and covered with a boiling apple cider vinegar and mustard seed brine. Sweet, crisp, classic refrigerator pickles.

Chocolate vinegar cake with no eggs or milk, mixed in one bowl using the three-well method, topped with a mocha chocolate frosting made with hot coffee. A Depression-era classic.

Old-fashioned cake doughnuts infused with reduced apple cider and warm spices. Pat the dough to half-inch thickness, cut and fry until golden, then dip in cider glaze while warm.

If you're friends love the taste of moose meat, then they will adore this succulent dish that is cooked to perfection.

Green tomato and onion pickles in a sweet cider vinegar brine with mustard seeds, whole allspice, and cloves. A big-batch canning recipe that turns 4 quarts of unripe tomatoes into tangy, spiced pickles.

Honey mustard meatloaf glazed with Dijon and honey, baked until caramelized and finished with fresh scallions. A simple weeknight dinner with bold sweet-tangy flavor in every slice.

Dill herb fillets bake red snapper with olive oil, fresh dill, parsley, shallots, and oregano, then finish with a bright lemon pan sauce. A fast, fresh, herb-forward fish dinner that's ready in about 30 minutes.