Type what you have

Ingredients

• ✓ kosher salt
• pork belly
• paprika
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Season pork belly all over with smoked paprika, salt and black pepper.
3. 3 Wrap pork in parchment paper; wrap a second time in aluminum foil; wrap a third time in another sheet of aluminum foil.
4. 4 Place pork packet in a baking dish.
5. 5 Bake in the preheated oven until tender, about 6 hours. Let cool in wrappings to room temperature; place cooled packet in the refrigerator and chill for 8 hours to overnight.
6. 6 Unwrap chilled pork; reserve any rendered fat that falls away when unwrapping pork.
7. 7 Cut pork into 6 equal portions. Cut 1/8x1/8-inch slashes in the fat-side of pork. Season with salt.
8. 8 Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat-side down, in hot fat; cook until browned on all sides and heated through, 5 to 10 minutes.
9. 9 Transfer pork belly to a plate, drizzle with olive oil, and season with pepper.

By John Mitzewich

Ingredients

• ✓ kosher salt
• blue cheese
• cream cheese
• black pepper
• heavy cream

Instructions

1. 1 Combine blue cheese and cream cheese in the bowl of a food processor; purée until completely smooth. Transfer to a bowl; season with salt and pepper.
2. 2 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Lift your beater (or whisk if beating by hand) straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into blue cheese mixture, stirring until creamy with no lumps.
3. 3 Fit a piping bag with a coupler and round tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon blue cheese mixture into the bag. Gather edges and twist together to begin piping as desired.

By LittlemanKeagan

Ingredients

• ✓ kosher salt
• almond
• white sugar
• honey
• water
• almond oil

Instructions

1. 1 Gather all ingredients.
2. 2 Spread almonds in a single layer on a baking sheet and place in a cold oven.
3. 3 Turn the oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing them from the oven.
4. 4 Meanwhile, mix sugar and salt together in a small bowl; sprinkle 1 tablespoon sugar mixture into a large bowl.
5. 5 Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
6. 6 Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
7. 7 Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or resealable plastic bag.

By Behr

Ingredients

• ✓ kosher salt
• self-rising flour
• greek yogurt
• water
• baking soda
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Mix self-rising flour and Greek yogurt together in a bowl until well combined. Turn out dough onto a floured surface and knead dough comes together.
3. 3 Roll dough into 3/4-inch thick ropes. Cut each rope into three 5-inch pieces and roll each piece into a small ball.
4. 4 Preheat an air fryer to 390 degrees F (200 degrees C) for 5 minutes.
5. 5 Meanwhile, bring water in a large pot to a boil over medium-high heat. Add baking soda to the boiling water. Carefully drop dough balls into the water and cook until they float to the top.
6. 6 Using a slotted spoon remove dough balls once they float to the top and transfer to the air fryer basket in one line. You might need to cook them in batches.
7. 7 Cook until pretzel bites are lightly browned, 8 to 10 minutes.
8. 8 Spray pretzel bites with nonstick cooking spray and sprinkle kosher salt on top. Serve and enjoy.

By thedailygourmet

Ingredients

• ✓ kosher salt
• nectarine
• red onion
• balsamic vinegar
• sugar
• cilantro
• black pepper

Instructions

1. 1 In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes.
2. 2 In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned.

By STELLY

Ingredients

• ✓ kosher salt
• kale leaf
• olive oil
• paprika
• garlic powder
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions.
2. 2 Stir kale leaves off the stems and chop into small pieces. Place in a large bowl; add olive oil, salt, paprika, garlic powder, pepper, and cayenne. Toss until well coated.
3. 3 Add a layer of kale leaves to the air fryer basket. Cook for 3 minutes. Shake the basket and pour kale out onto a cutting board or baking sheet to cool and crisp up. Repeat with remaining kale, working in batches to prevent it from steaming and getting soggy.

By LauraF

Ingredients

• ✓ kosher salt
• olive oil
• onion
• sour cream
• mayonnaise
• garlic powder
• white pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet over medium heat. Add onion and 1/4 teaspoon of kosher salt; cook and stir until onion is caramelized and golden brown in color, about 20 minutes. Remove from the heat and let cool, 5 to 10 minutes.
3. 3 Mix sour cream, mayonnaise, garlic powder, white pepper, and remaining 1/2 teaspoon kosher salt together in a bowl.
4. 4 Stir in cooled onions.

By CCUMMINS

Ingredients

• ✓ kosher salt
• cream cheese
• dill pickle
• sweet onion
• pickle juice
• dill weed
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Stir cream cheese in a bowl with a wooden spoon until smooth.
3. 3 Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.

By Mamooshka

Ingredients

• ✓ kosher salt
• jalapeno pepper
• cream cheese
• brisket
• bacon
• black pepper
• bbq sauce

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Slice jalapeños in the shape of a "T." Cut a straight vertical line from top to bottom with a crosscut directly under the stem, making sure to cut only halfway through the jalapeños. Use a spoon to remove and discard all seeds and membranes. Place jalapeños on a baking sheet.
3. 3 Bake in the preheated oven for 10 minutes.
4. 4 Transfer jalapeños to a bowl of ice water for a few minutes to extract the rest of the seeds' oil. Blot dry with a paper towel.
5. 5 Increase oven temperature to 350 degrees F (175 degrees C).
6. 6 Spread 1 tablespoon cream cheese inside each jalapeño. Place about 2 ounces brisket inside each, then wrap with a slice of bacon. Place poppers on a baking sheet and season with salt and pepper.
7. 7 Bake in the preheated oven for 30 minutes. Remove from the oven and brush the tops with BBQ sauce. Return to the oven and bake 5 more minutes.

By burtvilla

Ingredients

• ✓ kosher salt
• cured lemon
• mayonnaise
• tarragon
• lemon juice
• shrimp
• olive oil
• paprika

Instructions

1. 1 Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince.
2. 2 Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes.
3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
4. 4 Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over shrimp, stir to coat shrimp completely.
5. 5 Cook shrimp on the preheated grill until they are bright pink on the outside and meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.

By John Mitzewich

Ingredients

• ✓ kosher salt
• ✓ kosher salt
• beer
• sugar
• active dry yeast
• bread flour
• butter
• egg yolk
• water
• water
• baking soda
• hot dog

Instructions

1. 1 Gather all ingredients.
2. 2 Heat beer in a saucepan over low heat until it reaches 110 degrees F (45 degrees C); pour into a bowl. Add sugar and 2 teaspoons kosher salt; sprinkle yeast on top and let stand for 5 minutes until yeast begins to foam.
3. 3 Place bread flour and butter in a bread machine. Add yeast mixture; select Dough cycle.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease 2 baking sheets or line with parchment paper. Beat egg yolk in a small bowl with 1 tablespoon water; set aside.
5. 5 Stir baking soda into 10 cups water in a large pot until dissolved; bring to a boil.
6. 6 Turn dough out onto a lightly-oiled surface; roll into a 10x20-inch rectangle. Slice dough into eighteen 1-inch wide strips; wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.
7. 7 Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds.
8. 8 Arrange boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with egg yolk mixture; sprinkle with remaining 1/4 cup salt.
9. 9 Bake in the preheated oven until golden brown, about 15 minutes.
10. 10 Serve and enjoy!

By What's for dinner, mom?

Ingredients

• ✓ kosher salt
• cheddar cheese
• pimento pepper
• green onion
• mayonnaise
• black pepper
• cayenne pepper
• hot pepper sauce

Instructions

1. 1 Combine Cheddar cheese, pimento peppers, and green onions in a medium bowl.
2. 2 Combine mayonnaise, black pepper, salt, cayenne pepper, and hot sauce in another bowl.
3. 3 Stir mayonnaise mixture gently into the cheese mixture using a rubber spatula until thoroughly combined.

By Charles

Ingredients

• ✓ kosher salt
• heirloom tomato
• basil
• olive oil
• black pepper
• olive oil
• garlic
• baguette
• garlic

Instructions

1. 1 Toss heirloom tomatoes with chopped basil, truffle oil, salt, and pepper. Set aside.
2. 2 Heat olive oil in a large skillet; add chopped garlic. Cook baguette slices until browned, 2 to 3 minutes per side. Rub each side of the baguette with the halved garlic clove.
3. 3 Spoon tomato mixture over the baguette slices.

By Johnna

Ingredients

• ✓ kosher salt
• garlic
• tomato
• onion
• cilantro
• jalapeno pepper
• cane sugar
• lime juice
• tomato

Instructions

1. 1 Place first eight ingredients in Oster® Versa® Performance Blender in order listed. Add remaining can of tomatoes.
2. 2 Select programmed DIP/SALSA setting.

By Oster Versa

Ingredients

• ✓ kosher salt
• chili bean
• tomato
• green chile
• cheddar cheese
• sour cream
• cilantro
• green onion
• jalapeno pepper
• chili powder

Instructions

1. 1 Pour chili beans and diced tomatoes and green chiles into a strainer to drain; do not rinse. Transfer to a medium bowl.
2. 2 Stir in Cheddar cheese, sour cream, cilantro, green onions, jalapeno, chili powder, and salt until combined. Cover and refrigerate for at least 1 hour or overnight before serving.
3. 3 Give it a stir before serving.

By Nicole McLaughlin

Ingredients

• ✓ kosher salt
• vegetable oil
• all-purpose flour
• red cooking wine
• water
• parsley
• garlic
• black pepper
• button mushroom
• parmesan cheese

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Whisk flour, wine, water, parsley, garlic, salt, and pepper together in a bowl until well combined and no lumps remain. Dip mushrooms, one at a time, into batter to coat.
3. 3 Carefully place coated mushrooms into hot oil, making sure they don't touch or stick together while cooking; fry until golden brown, 5 to 6 minutes. Drain on a paper towel-lined plate lined. Sprinkle with Parmesan cheese to serve.

By The Hensters Kitchen

Ingredients

• ✓ kosher salt
• ✓ kosher salt
• butter
• chicken thigh
• black pepper
• hot sauce
• egg
• all-purpose flour
• milk
• butter
• cooking spray
• blue cheese
• celery

Instructions

1. 1 Melt 3 tablespoons butter in a saucepan over medium-high heat. Add chicken thighs with the smoother sides facing down and cook until browned, 3 to 4 minutes. Flip and repeat on the other sides. Turn off the heat and remove chicken to a plate. Let sit until cool enough to handle, about 10 minutes.
2. 2 Cut chicken into ½-inch pieces and transfer back to the plate.
3. 3 Pour chicken and any accumulated juices back into the saucepan. Season with salt, pepper, and cayenne. Stir in hot sauce, turn heat to medium-high, and bring to a simmer. Reduce heat to medium and simmer, stirring occasionally, until slightly reduced, 10 to 15 minutes. Transfer to a bowl to cool.
4. 4 Meanwhile, combine eggs, salt, flour, and milk for Dutch babies in a bowl. Whisk for a few minutes until batter is smooth and thin. Let rest for 15 to 20 minutes.
5. 5 Grease a 12-cup muffin tin with 1 tablespoon butter, then spray the cups with nonstick spray.
6. 6 Transfer the rested batter into a liquid measure. Pour into the prepared muffin cups, filling each about halfway full. Spoon some Buffalo chicken into each cup then sprinkle blue cheese over top.
7. 7 Place in the center of a cold oven. Set a baking sheet on a lower rack to catch any drips. Turn the heat to 450 degrees F (230 degrees C) and set a timer for 30 minutes, at which point the Dutch babies should be puffed up and browned.
8. 8 Remove from the oven and let sit until the centers collapse, 3 to 5 minutes. Let cool in the pan for another 5 minutes, then use a fork to carefully remove them to a wire rack. Serve hot, warm, or at room temperature with a celery stick in each one.

By John Mitzewich

Ingredients

• ✓ kosher salt
• sweet onion
• buttermilk
• egg
• all-purpose flour
• redhot chile and lime seasoning blend
• adobo all-purpose seasoning
• panko bread crumb
• adobo all-purpose seasoning
• redhot chile and lime seasoning blend
• olive oil cooking spray

Instructions

1. 1 Whisk together buttermilk, egg, flour, chile and lime seasoning, and adobo seasoning for the batter in a shallow bowl. Cover and refrigerate for 30 minutes.
2. 2 Combine panko, adobo seasoning, and chile and lime seasoning in a shallow dish; mix well. Remove batter from the fridge. Dip onion rings first into the batter, then into bread crumb mixture, turning to coat, and gently shake off excess crumbs. Lightly spritz the onion rings with cooking spray on both sides.
3. 3 Preheat the air fryer to 340 degrees F (170 degrees C). Line the air fryer basket with a parchment liner or lightly spray with oil.
4. 4 Place the breaded onion rings into the fryer basket in an even layer, leaving about 1/2-inch space between the slices.
5. 5 Cook until crisp and lightly browned, flipping halfway through, 10 to 12 minutes. You may have to cook in batches, and cooking time may vary depending on the size and brand of your air fryer.
6. 6 Remove from the air fryer, transfer to a baking sheet, sprinkle with kosher salt, and place in a 250 degrees F (120 degrees C) oven to keep warm.

By lutzflcat

Ingredients

• ✓ kosher salt
• ✓ kosher salt
• olive oil
• shrimp
• garlic
• oregano
• thyme
• parsley
• olive oil
• bread crumb
• parmigiano-reggiano cheese
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil; brush with 1 tablespoon olive oil.
2. 2 Carefully remove shells and legs from shrimp; leave tails attached. Butterfly shrimp by cutting a slit lengthwise down belly side of shrimp almost to the skin on the back using a small sharp knife; open shrimp like a book. Repeat with remaining shrimp.
3. 3 Place garlic, oregano, thyme, and large pinch kosher salt in a mortar; pound and stir with a pestle for a few seconds. Add 1 tablespoon parsley; pound and stir until it turns into a paste, 1 to 2 minutes. Add ⅓ cup olive oil; stir until olive oil is infused with herbs and garlic, about 1 minute.
4. 4 Place bread crumbs in a bowl; stir in herb-garlic infused oil. Add cheese, remaining parsley, black pepper, 1 pinch kosher salt, and 1 pinch cayenne pepper; mix with a fork until evenly combined. Pinch off a bit of bread crumb mixture; if it feels a bit dry and doesn't stick to your finger, drizzle in a bit more olive oil. Stir until mixture reaches desired consistency, 2 to 3 minutes.
5. 5 Lightly but thoroughly top cut-sides shrimp with bread crumb mixture; place on the prepared baking sheet.
6. 6 Bake in the preheated oven until cooked through and tails curl up, 8 to 10 minutes.

By John Mitzewich

Ingredients

• ✓ kosher salt
• bacon
• oyster
• spinach
• bread crumb
• green onion
• parsley
• salt
• hot pepper sauce
• olive oil
• anise liqueur

Instructions

1. 1 Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
3. 3 Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
4. 4 Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.

By Barrett

Ingredients

• ✓ kosher salt
• spinach
• artichoke heart
• cream cheese
• mayonnaise
• feta cheese
• parmesan cheese
• garlic
• black pepper
• crescent roll
• bread crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Mix spinach, artichoke hearts, cream cheese, mayonnaise, feta cheese, Parmesan cheese, and garlic together in a large bowl; season with salt and pepper.
3. 3 Remove rolls from each can and separate into 8 triangles for a total of 24. Place a heaping tablespoon spinach-cream cheese mixture on the wide end of each triangle. Roll up each triangle, starting at the wide end; fold the ends underneath and dredge in bread crumbs to coat. Place seam-side down on the prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.

By Sahara B

Ingredients

• ✓ kosher salt
• celery
• ground beef
• mustard seed
• garlic powder
• paprika
• sugar
• black pepper
• pink curing salt
• cayenne pepper
• liquid smoke
• water
• black pepper

Instructions

1. 1 Smash celery into juicy bits using a mortar and pestle. Combine with ground beef in a large bowl. Add mustard seeds, kosher salt, garlic powder, paprika, sugar, 1 teaspoon black pepper, curing salt, and cayenne pepper. Mix by hand until thoroughly combined.
2. 2 Transfer sausage mixture onto a large piece of parchment paper. Use damp hands to shape into a 4-inch-thick log. Roll up in the parchment paper, compressing it as much as possible. Twist ends tightly to seal. Place on a paper towel-lined baking sheet and refrigerate for 24 hours.
3. 3 Preheat the oven to 275 degrees F (135 degrees C).
4. 4 Cut ends off the parchment paper and unwrap sausage. Mix liquid smoke with water and generously brush over sausage. Roll sausage back up in the paper, then again in aluminum foil, sealing it tightly and twisting the ends in opposite directions.
5. 5 Line a baking sheet with a wire rack and place sealed sausage on top. Poke 5 or 6 holes across bottom for excess moisture to drip out.
6. 6 Bake in the preheated oven until a probe or instant-read thermometer inserted into the center reads 150 degrees F (66 degrees C) and no higher, about 1 1/2 hours.
7. 7 Let sausage cool in the pan until room temperature, at least 30 minutes. Give ends a tighter twist, then refrigerate at least 8 hours, or overnight.
8. 8 Unwrap sausage and slice in half. Coat outsides with 1 teaspoon freshly ground black pepper, place on a plate lined with crinkled foil, and let dry in the refrigerator for 24 hours.

By John Mitzewich

Ingredients

• ✓ kosher salt
• ground beef
• green bell pepper
• onion
• garlic
• all-purpose flour
• brown sugar
• black pepper
• cayenne pepper
• chicken broth
• ketchup
• mustard
• worcestershire sauce
• cheddar cheese

Instructions

1. 1 Place ground beef, bell pepper, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper in a heavy pot.
2. 2 Place pot over medium-high heat. Break up and stir mixture as it heats. Cook and stir until most of the moisture has evaporated and mixture is crumbly and begins to brown, about 15 minutes. Stir in chicken broth, ketchup, mustard, and Worcestershire sauce. Mix well and bring mixture to a simmer. Reduce heat to medium. Cook, stirring occasionally, until mixture is thick, about 45 minutes.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Transfer mixture to oven-proof sauce pan. Top with 1/2 of the shredded cheese. Poke cheese down into the dip with a fork, stirring lightly. Top with remaining cheese.
5. 5 Place pan under broiler; broil until cheese is browned, and mixture is hot and bubbly, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ kosher salt
• olive oil
• onion
• garlic
• ground beef
• parsley
• egg
• bread crumb
• fontina cheese
• black pepper
• cayenne pepper
• butter
• dinner roll
• tomato sauce
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes.
3. 3 Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round.
4. 4 Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter.
5. 5 Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir, then immediately remove from heat. Stir well and set aside.
6. 6 Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls.
7. 7 Bake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top.
8. 8 Continue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.

By John Mitzewich

Ingredients

• ✓ kosher salt
• sesame oil
• olive oil
• water
• cayenne pepper
• paprika
• baking powder
• garlic salt
• oregano
• basil
• parsley
• onion flake
• poppy seed
• flax seed
• wheat germ
• all-purpose flour
• whole wheat flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together whole wheat and all-purpose flours, wheat germ, flax seed, poppy seeds, onion flakes, parsley flakes, basil, oregano, garlic salt, baking powder, paprika, and cayenne in a large bowl until well combined.
3. 3 Combine water, olive oil, and sesame oil in a separate bowl; add to flour mixture and stir until dough is just moistened and easy to handle. Gather into a ball and divide into 4 equal pieces.
4. 4 Roll 2 pieces into thin sheets and place on ungreased cookie sheets. Prick with a fork or dough docker and cut into squares of desired size with a pizza cutter or pastry edger. Sprinkle with kosher salt.
5. 5 Bake in the preheated oven until golden brown, 12 to 15 minutes; watch carefully so crackers do not burn. Remove from the oven and transfer to wire racks to cool.
6. 6 Repeat steps 4 and 5 with remaining dough.

By Candi B

Ingredients

• ✓ kosher salt
• salt
• lemon juice
• flat-leaf parsley
• green onion
• garlic
• paprika
• cayenne pepper
• hot sauce
• worcestershire sauce
• mustard
• mayonnaise
• caper
• chicken wing
• thyme
• oregano
• black pepper
• cayenne pepper
• paprika
• cumin
• onion powder
• garlic powder
• baking powder

Instructions

1. 1 Prepare spice rub by combining baking powder, salt, garlic powder, and onion powder, cumin, paprika, cayenne, black pepper, oregano, and thyme in a small bowl. Mix until thoroughly combined.
2. 2 Place wings in a large bowl and toss in 3 tablespoons spice rub. Toss wings with tongs until thoroughly and evenly coated. Transfer to a baking rack set over a parchment-lined sheet pan. Sprinkle a little more spice rub over each wing and let sit for 15 minutes.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Prepare remoulade sauce by crushing capers in a mixing bowl with the back of a fork. Add mayonnaise, Dijon, Worcestershire sauce, hot sauce, cayenne, paprika, garlic, green onion, parsley, and lemon juice; whisk to combine. Taste and add salt if needed. Cover and refrigerate until needed.
5. 5 Bake wings in the center of the preheated oven for 20 minutes. Flip and continue to bake until beautifully browned, no longer pink at the bone, and the juices run clear, 20 to 25 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 Serve with remoulade sauce.

By John Mitzewich

Ingredients

• ✓ kosher salt
• avocado
• lemon
• hot sauce

Instructions

1. 1 Slice the meat of each avocado half 3 or 4 times in one direction, turn avocado and slice 3 or 4 more slices perpendicular to the first slices creating 8 to 12 small cubes still attached to the peel.
2. 2 Drizzle lemon juice over each avocado and top with kosher salt. Drizzle hot sauce over each. Eat with a fork or spoon.

By OxPatchReb

Ingredients

• ✓ kosher salt
• garlic
• walnut
• parsley
• lemon juice
• olive oil
• water

Instructions

1. 1 Place garlic and salt in a mortar; smash and mash with the pestle until it becomes a paste, 5 to 8 minutes. Add walnuts; mash walnuts into a paste until you reach your desired texture (coarse or smoother), another 5 to 8 minutes. Add parsley and mash to break up and blend with the walnut/garlic mixture, about 4 minutes. Add lemon juice and olive oil; stir, mash, and emulsify liquids into the mixture until it becomes very thick and well blended, 8 to 10 minutes. Taste and adjust seasonings. If mixture seems too thick, whisk in a tablespoon of water, or as needed.
2. 2 Spread on bread, use on pizza or pasta, or on roasted chicken. The taste is just like garlic butter, so use it as such.

By John Mitzewich

Ingredients

• ✓ kosher salt
• cherry tomato
• garlic
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
3. 3 Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.

By Hannahgirl

Ingredients

• ✓ kosher salt
• cheddar cheese
• monterey jack cheese
• butter
• chickpea flour
• paprika

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Put Cheddar-Monterey Jack cheese in a bowl; add butter. Cover bowl and let sit until warmed to room temperature.
3. 3 Combine flour and paprika together in a separate bowl.
4. 4 Mix cheese and butter together using your hands. Slowly add flour mixture to cheese-butter mixture until dough holds together in a ball. Roll dough onto a work surface, about 1/8-inch thick. Cut dough into cracker shapes using cookie cutters or a knife; sprinkle salt over dough. Arrange dough pieces on a baking sheet.
5. 5 Bake in the preheated oven until crackers are crisp, 15 to 18 minutes.

By Chef Sprocket