Type what you have

Ingredients

• ✓ kosher salt
• water
• kirby cucumber
• water
• garlic
• dill
• chile de arbol pepper

Instructions

1. 1 Pour 1/2 gallon water into a large container or pot. Cover loosely and allow to sit for 24 hours to allow dissolved chlorine to escape.
2. 2 Crisp cucumbers by storing in the refrigerator or soaking in very cold water for 1 hour.
3. 3 Bring 1 cup water to a boil in a saucepan. Add salt and stir to combine. Set aside to cool.
4. 4 Wash cucumbers in cold water and remove any blossoms clinging to them. Quarter large cucumbers lengthwise; cut medium cucumbers in half lengthwise; leave gherkin-sized cucumbers whole.
5. 5 Peel and gently crush garlic cloves, but don't splinter them into fragments.
6. 6 Pour cooled salt water into a 1/2-gallon mason jar. Add cucumbers, garlic, dill, and dried chile peppers, arranged attractively. Pack cucumbers tightly; they will shrink as they pickle. Fill the jar with dechlorinated water until cucumbers are just covered to avoid overly diluting brine.
7. 7 Loosely cover the jar and set it aside at room temperature; set the jar on a dish if it is full to catch any dribbles. Let sit undisturbed until fermentation begins, 12 to 24 hours.
8. 8 Refrigerate pickles in brine and loosely covered as they approach the pickling stage you prefer: new, half-sour, or sour. Don't overshoot the mark, as refrigeration slows but does not stop fermentation.

By Doug in Manhattan

Ingredients

• ✓ kosher salt
• apple
• apple cider
• brown sugar
• cinnamon stick
• star anise
• allspice berry
• clove
• lemon juice

Instructions

1. 1 Combine apples, apple cider, sugar, and salt together in a large Dutch oven over medium heat. Add cinnamon, star anise, allspice, and cloves. Bring to a simmer. Cover partially and cook until apples are soft, 20 to 25 minutes.
2. 2 Preheat the oven to 275 degrees F (135 degrees C).
3. 3 Remove and discard allspice and cloves with a slotted spoon. Remove and reserve cinnamon and star anise. Purée apples with an immersion blender until smooth. Stir in lemon juice and reserved cinnamon and star anise.
4. 4 Bake uncovered in the preheated oven, stirring every 30 minutes, until mixture thickens and deepens in color, about 3 hours total. Let cool completely. Discard cinnamon and star anise before transferring to airtight containers.

By LauraF

Ingredients

• ✓ kosher salt
• cooking spray
• avocado
• egg
• black pepper
• bacon
• parmesan cheese
• chive
• paprika
• hot sauce

Instructions

1. 1 Preheat oven to 425 degrees F. Spray baking sheet or glass baking pan with cooking spray.
2. 2 Scoop about an additional 1 to 2 tablespoons out of avocados to create a well for eggs.
3. 3 Place avocados flesh-side up on prepared baking sheet or glass pan.
4. 4 Gently crack 1 egg into each avocado well, making sure to keep yolk intact. Season with salt and pepper.
5. 5 Bake for 15 to 18 minutes, or until eggs are desired temperature.
6. 6 Top with crumbled bacon, Parmesan cheese, and chopped chives. Garnish with paprika and hot sauce.

By Farmland

Ingredients

• ✓ kosher salt
• date
• cashew
• almond
• cocoa powder
• coconut
• coconut oil
• espresso
• water
• vanilla extract
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place dates, cashews, almonds, cocoa powder, shredded coconut, coconut oil, cold espresso, vanilla, salt, and cayenne in the bowl of a food processor. Pulse on and off to start, then process for about 1 minute. Check to ensure mixture is sticky and moist enough to come together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
3. 3 Line a 9x9-inch square baking pan with plastic wrap. Scoop mixture into the pan; press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands. Refrigerate until cold and firm, 2 to 3 hours.
4. 4 Remove from the pan and unwrap. Cut into 10 bars.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ kosher salt
• active dry yeast
• sugar
• water
• all-purpose flour
• white sugar
• salt
• vegetable oil
• water
• baking soda

Instructions

1. 1 Dissolve yeast and 1 teaspoon sugar in 1 ¼ cups warm water in a medium bowl; let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
2. 2 Combine flour, ½ cup sugar, and 1 ½ teaspoons salt in a large bowl; make a well in the center. Add yeast mixture and 1 tablespoon oil to the well; mix well and form into a dough. If mixture is dry, add 1 or 2 more tablespoons water.
3. 3 Knead dough until smooth, about 7 minutes. Lightly oil a large bowl; place dough in the oiled bowl and turn to coat. Cover the bowl with plastic wrap; let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
5. 5 Pour 4 cups hot water into a large bowl; stir in baking soda until dissolved. Set aside.
6. 6 Turn dough out onto a lightly floured surface; divide into 12 equal pieces. Roll each piece into a rope; twist into a pretzel shape.
7. 7 Once all dough is shaped, dip each pretzel into hot water-baking soda solution; place on the prepared baking sheets. Sprinkle with kosher salt.
8. 8 Bake in preheated oven until browned, about 8 minutes.
9. 9 Enjoy!

By CHRISTA ROSE

Ingredients

• ✓ kosher salt
• all-purpose flour
• butter
• water
• apple cider vinegar
• ice cube
• aluminum foil
• butter
• vanilla bean
• apple
• brown sugar
• egg

Instructions

1. 1 In a mixer fitted with the paddle attachment, combine flour and salt. Add the cold butter to the flour mixture. On low speed, combine until the mixture looks like coarse sand. Make sure there are no pieces of butter larger than the size of a pea, and do not over-blend.
2. 2 In a small bowl, combine cold water, vinegar and ice. One tablespoon at a time, add the ice water mixture to the flour and butter, mixing between additions. Add the water until the dough comes together into a ball. The dough should be smooth, not sticky or crumbly. Shape into a disk. Wrap the disk in plastic wrap and keep in the fridge for at least 30 minutes or up to three days.
3. 3 Preheat oven to 425 degrees F. In a small skillet over a low heat, add the butter slowly and melt until it is lightly brown and nutty. Take off the heat and add the scraped vanilla to the browned butter.
4. 4 On a lightly floured surface, roll the dough into a 12x12-inch square. Place the crust on a rimmed baking sheet lined with Reynolds Wrap® Aluminum Foil.
5. 5 Arrange the apple slices onto the prepared crust in rows, fanning slightly as you go. Make sure to leave a 1-inch border around the edges. Brush with the vanilla-infused browned butter. Sprinkle with the brown sugar. Fold up the edges of the tart over the sides of the apples, pressing down. Brush the sides of the tart with the egg wash. Refrigerate the tart for 30 minutes.
6. 6 Bake in the preheated oven for 15 minutes at 425 degrees F. Rotate, decrease the oven temperature to 375 degrees F and bake for another 30 minutes or until the pastry is golden brown around the edges. Slice into 4 generous slices and serve.

By Reynolds KitchensR

Ingredients

• ✓ kosher salt
• pumpkin puree
• white sugar
• maple syrup
• cinnamon
• ginger
• nutmeg
• clove
• cayenne pepper
• apple juice
• apple cider vinegar
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
3. 3 Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces by about half, 45 to 60 minutes. The sauce will be very hot, so wear an oven mitt and stir carefully. You may also want to use a splatter guard to keep the sauce from dirtying your stove.
4. 4 Once reduced, remove from the stove and let cool for 10 minutes. Toss in butter and whisk until it disappears. Let cool to room temperature, about 1 1/2 hours.
5. 5 Transfer pumpkin butter into an airtight container and place in the refrigerator until thoroughly chilled and flavors have developed, 8 hours to overnight. Store in the refrigerator.

By John Mitzewich

Ingredients

• ✓ kosher salt
• water
• butter
• brown sugar
• active dry yeast
• all-purpose flour
• vegetable oil
• water
• baking soda
• cooking spray
• egg
• water

Instructions

1. 1 Place 1 1/2 cups water, butter, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with the hook attachment. Mix until well combined. Let sit for about 5 minutes.
2. 2 Turn mixer on low speed and add 4 cups flour, 1 cup at a time. Add additional 1/2 cup flour if dough appears sticky. Increase speed to medium and knead until dough is smooth and pulls away from the sides of the bowl, 4 to 5 minutes. Sprinkle in more flour if dough still seems a little tacky.
3. 3 Oil a large mixing bowl. Add the ball of dough. Cover with plastic wrap and let rise in a warm place for about 1 hour.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Grease a sheet pan with cooking spray.
5. 5 Bring 3 quarts water to a boil in a large saucepan. Slowly add baking soda and return to a boil.
6. 6 Meanwhile, remove dough from the bowl, flatten into a disc shape, and cut into 8 wedges. Roll each wedge into a 24-inch rope. Cut each rope into 1-inch pieces.
7. 7 Drop batches of dough pieces into the boiling water for about 35 seconds. Remove to the prepared sheet pan. Beat egg with 1 tablespoon water; brush over the tops of each boiled dough piece. Repeat with remaining dough.
8. 8 Bake in the preheated oven until golden brown, 14 to 16 minutes. Cool slightly before serving.

By Simply Sundays

Ingredients

• ✓ kosher salt
• ramekin
• heavy cream
• milk
• vanilla bean
• cinnamon stick
• cardamom pod
• orange zest
• gingerroot
• sugar
• water
• egg yolk
• whipped cream
• pistachio
• aluminum foil

Instructions

1. 1 Preheat oven to 300 degrees F. Place the ramekins in a deep oven-safe pan or dish. Set aside.
2. 2 In a small saucepan, heat the heavy cream, whole milk, vanilla bean and scrapings, cinnamon stick, cardamom pods, orange zest and ginger over medium heat. Cook until it comes to a simmer. Turn off heat and let it steep for 10 minutes.
3. 3 While the heavy cream is steeping, place the sugar and water in a medium saucepan with tall sides. Before turning on the heat, gently mix until the sugar turns the consistency of wet sand. Then cook the mixture, stirring occasionally, over medium-high heat until the sugar starts to melt and turns deep amber. Turn off the heat and slowly whisk in the warm heavy cream mixture.
4. 4 In a large bowl, whisk together egg yolks and salt. Slowly stir in the warm caramel mixture. Strain this custard through a fine sieve and discard spices.
5. 5 Pour the custard into the ramekins and fill the baking pan with boiling water to halfway up the sides of the ramekins. Be careful not to let the water enter inside the ramekin. Cover the baking pan with Reynolds Wrap® Aluminum Foil and place inside the oven.
6. 6 Bake for 60-75 minutes until the center of the custard is set but still jiggles slightly. Remove from oven and let the ramekins sit in the pan until cool enough to handle. Dry the bottoms of the ramekins and refrigerate for at least 4 hours. Serve with whipped cream and chopped pistachios.

By Reynolds KitchensR

Ingredients

• ✓ kosher salt
• all-purpose flour
• sugar
• butter
• buttermilk
• aluminum foil
• egg
• butter
• sugar
• flour
• lemon juice
• nutmeg
• salt
• buttermilk
• powdered sugar

Instructions

1. 1 In a medium mixing bowl, combine the flour, salt and sugar. Use hands to cut in the butter until the mixture resembles coarse breadcrumbs and no pieces are larger than a pea. Stir in the cold buttermilk until mixture starts to clump together. Use hands to form the dough into a tight ball, pat it into a disk about 1 1/2-inch thick and wrap tightly in plastic wrap. Chill for a least an hour and up to a day.
2. 2 Preheat oven to 425 degrees F. On a floured surface, roll pie crust into large circle. Press dough into a pie pan. Line the crust with a sheet of Reynolds Wrap® Aluminum Foil and fill the foil with pie weights or dried rice/beans. Make sure to get the weights into the corners of the pie and press into the bottom and sides. Chill the crust for 15 minutes and then bake for 15 minutes. Remove piecrust from the oven and remove the weights and foil. Reduce the oven to 350 degrees F and let the crust cool while you make the filling.
3. 3 Beat egg whites in a stand mixer with whisk attachment until soft peaks form. Set aside. Using the whisk attachment, cream butter and sugar. Add yolks to butter-sugar mixture and combine well. Add the flour, lemon juice, nutmeg and salt to the mixture. Slowly add in buttermilk and mix for 1 minute. Buttermilk will curdle slightly but will smooth out upon baking.
4. 4 Gently fold the egg whites into the buttermilk mixture. Pour mixture into the crust. Smooth with spatula and bake for 45-50 minutes or until golden and set in the middle. Cool thoroughly on a rack before serving.

By Reynolds KitchensR

Ingredients

• ✓ kosher salt
• all-purpose flour
• sugar
• salt
• butter
• water
• parchment paper
• aluminum foil
• hazelnut
• sugar
• butter
• egg
• all-purpose flour
• vanilla extract
• rum
• pear

Instructions

1. 1 Combine the flour, sugar and salt in a food processor. Add the cold butter and pulse ten times until the butter is the size of large peas. Add 3 tablespoons of cold water and pulse until it comes together. Turn onto a lightly floured work surface and bring the dough together, forming a disk. Wrap in Reynolds® Parchment Paper and refrigerate for at least 45 minutes.
2. 2 On a lightly floured work surface, roll the dough to 1/8-inch thickness. Fill a 9-inch tart mold or rectangle tart mold with the dough. Cut off excess from the top and refrigerate for another 15 minutes.
3. 3 Preheat oven to 400 degrees F. Cover the top of the dough with Reynolds Wrap® Aluminum Foil and weigh down with pie weights or dry beans. Bake for 15 minutes. Remove the foil and pie weights and let cool.
4. 4 Combine the hazelnuts and sugar in the food processor. Pulse to a fine powder. Add the butter, egg, flour, vanilla, rum and salt. Process until it comes together as a paste.
5. 5 Spread the mixture over the partially baked tart. On the top, arrange the pear slices in a pattern. Bake the tart for 30 to 35 minutes until golden brown. Let it cool for 10 minutes before slicing.

By Reynolds KitchensR

Ingredients

• ✓ kosher salt
• radish greens
• olive oil

Instructions

1. 1 When cutting off the greens of each radish, leave 1/4 inch of the radish attached to the greens. Place in a bowl. Add olive oil and salt, and toss to combine.
2. 2 Preheat an air fryer to 360 degrees F (180 degrees C) for 5 minutes while the radish greens absorb the oil.
3. 3 Place greens in the air fryer, radish slice-down. Cook for 6 minutes. Transfer to a paper towel-lined plate and let cool for 3 minutes. Snack immediately.

By Soup Loving Nicole

Ingredients

• ✓ kosher salt
• mushroom
• thyme
• serrano pepper
• white wine
• water
• sugar
• garlic
• black peppercorn
• coriander seed
• lemon zest

Instructions

1. 1 Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.
2. 2 Combine white wine, water, kosher salt, sugar, garlic, peppercorns, coriander seeds, and lemon zest in a small saucepan over medium-low heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and pour over mushroom mixture in each jar.
3. 3 Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.

By Luba

Ingredients

• ✓ kosher salt
• ✓ kosher salt
• butter
• cinnamon
• brown sugar
• pecan
• heavy cream
• brown sugar
• butter
• all-purpose flour
• vanilla extract
• egg
• butter
• milk
• water
• granulated sugar
• active dry yeast

Instructions

1. 1 Combine yeast, sugar, water and milk in a large bowl. Let sit until foamy, 5 to 10 minutes.
2. 2 Mix in butter, egg, and vanilla. Stir in flour and Diamond Crystal® Kosher Salt and mix until dough comes together; you may need additional flour. Knead until smooth and elastic, 8 to 10 minutes. Place dough in an oiled bowl; cover with a cloth and set in a warm place to rise until doubled, 1 1/2 to 2 hours.
3. 3 Spray two 9-inch cake pans liberally with cooking spray.
4. 4 For the caramel sauce, combine 1/2 cup butter and 1 cup dark brown sugar in a small saucepan over medium heat. Cook until sugar dissolves in the butter. Stir in the heavy cream and Diamond Crystal® Kosher Salt; mix well but do not bring to a boil. Sauce will be thick. Divide sauce equally into cake pans. Sprinkle equal amounts of pecans on top of caramel sauce.
5. 5 Divide dough into two equal portions and roll out each section into a rectangle approximately 14x6 inches.
6. 6 For the filling, mix brown sugar and cinnamon together. Brush melted butter evenly on each rectangle and sprinkle with brown sugar cinnamon mix. Starting with the longer side roll up each rectangle. Cut each roll into 9 equal portions. Place rolls into prepared cake pans and let rise until doubled, about 30 minutes.
7. 7 Preheat oven to 350 degrees F (175 degrees C).
8. 8 Bake until browned and baked through, 25 to 30 minutes.
9. 9 Immediately (and carefully as sauce will be very hot) invert onto a plate. Serve warm.

By Diamond Crystal Salt

Ingredients

• ✓ kosher salt
• ✓ kosher salt
• water
• prime rib roast
• sea salt
• pink salt

Instructions

1. 1 Dissolve 2 teaspoons kosher salt in 1/2 cup water. Wipe down prime rib with kosher salt water mixture.
2. 2 Pour enough sea salt over a rimmed baking sheet until completely covered; sprinkle Himalayan pink salt on top. Place a roasting rack over salt on baking sheet. Place prime rib on the rack and refrigerate at 34 to 38 degrees F (1 to 3 degrees C), uncovered, for 30 to 40 days.
3. 3 Remove prime rib from the refrigerator. Trim fat as needed. Transfer the rack into a roasting pan; place prime rib on top. Spray prime rib with water; season generously with kosher salt. Refrigerate 24 to 48 hours to let meat absorb salt.
4. 4 Remove prime rib from the refrigerator; cover loosely with aluminum foil until warmed up slightly, 1 1/2 to 2 hours.
5. 5 Preheat the oven to 500 degrees F (260 degrees C). Insert a probe thermometer into the prime rib.
6. 6 Roast in the preheated oven for 20 minutes. Reduce the oven temperature to 300 degrees F (150 degrees C). Bake until desired doneness is reached, about 90 minutes. [125 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium-rare, or 135 degrees F (57 degrees C) for medium] Rest prime rib before slicing, 30 minutes.

By John Mitzewich

Ingredients

• ✓ kosher salt
• red lentil
• water

Instructions

1. 1 Gather the ingredients.
2. 2 Add lentils and water to a blender, or food processor and soak for at least 3 hours.
3. 3 Blend lentils until they are very smooth. Season with salt. (Batter can be used immediately, but for best results refrigerate overnight).
4. 4 To cook, heat a non-stick pan on medium-high. Grease lightly with olive oil and allow to get hot. Add 1/4 to 1/3 cup of batter to the hot pan.
5. 5 Use the bottom of a ladle or spoon to spread out into a 5 or 6 inch circle. Lower heat to medium, and adjust from there if needed. Cook the first side for about 1 1/2 to 2 minutes, before flipping over.
6. 6 Cook the second side for about 2 minutes, before transferring to a plate. Keep warm flatbreads covered with a towel while cooking and stacking.

By John Mitzewich

Ingredients

• ✓ kosher salt
• prime rib roast
• black pepper
• seasoning salt

Instructions

1. 1 Preheat oven to 210 degrees F (100 degrees C).
2. 2 Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
3. 3 Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
4. 4 Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

By MARBALET

Ingredients

• ✓ kosher salt
• water
• brown sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water, brown sugar, and salt in a medium bowl; whisk vigorously until sugar and salt dissolve.

By Smokin' Ron

Ingredients

• ✓ kosher salt
• black pepper
• salmon fillet
• olive oil

Instructions

1. 1 Season salmon with salt and black pepper.
2. 2 Heat olive oil in a nonstick skillet over medium-low heat. Place salmon skin-side up in the skillet.
3. 3 Cook until golden brown, about 4 minutes. Turn with a spatula and cook until salmon feels firm to the touch and skin is crisp, about 3 minutes more.

By Patrick O'Neal

Ingredients

• ✓ kosher salt
• beef eye of round roast
• garlic powder
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat oven to 375 degrees F (190 degrees C).
2. 2 Make sure roast is at room temperature. Tie roast at 3-inch intervals with cotton twine; this helps it from drying out and allows it to cook more evenly. Place roast on a rack in a baking pan.
3. 3 Mix together salt, garlic powder, and pepper in a small bowl. Rub seasoning mixture into the meat.
4. 4 Place in the preheated oven and roast for 60 minutes, or 20 minutes per pound if your roast is larger or smaller. An instant-read thermometer inserted into the center should read 120 to 125 degrees F (49 to 52 degrees C).
5. 5 Remove from the oven and transfer to a cutting board. Cover loosely with foil, and let rest so juices can redistribute, 15 to 20 minutes.
6. 6 Slice and serve.
7. 7 Enjoy!

By RCP80

Ingredients

• ✓ kosher salt
• yam
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil.
2. 2 Arrange yam slices in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
3. 3 Bake in the preheated oven until tender and yam slices have begun to wrinkle around the edges, about 30 minutes.

By Sara

Ingredients

• ✓ kosher salt
• serrano chile pepper
• garlic
• vinegar

Instructions

1. 1 Place peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour vinegar through the feed tube; process until smooth, about 5 minutes.
2. 2 Pour sauce into a medium saucepan and bring to a boil over medium-high heat; cook for 1 minute. Remove from heat and let cool. Transfer to a jar; refrigerate for at least 1 day.
3. 3 Strain sauce through a fine-mesh strainer. Store refrigerated.

By Jon Rachiele

Ingredients

• ✓ kosher salt
• russet potato
• canola oil
• black pepper

Instructions

1. 1 Cut potatoes into spirals using the medium grating attachment on a spiralizer, cutting the spirals with kitchen shears after 4 or 5 rotations.
2. 2 Soak potato spirals in a bowl of water for 20 minutes. Drain and rinse well. Pat potatoes dry with paper towels, removing as much moisture as possible.
3. 3 Place potato spirals in a large resealable plastic bag. Add oil, salt, and pepper; toss to coat.
4. 4 Preheat an air fryer to 360 degrees F (180 degrees C).
5. 5 Place 1/2 of the potato spirals in the fry basket and insert into the air fryer. Cook until golden, about 5 minutes.
6. 6 Increase temperature to 390 degrees F (200 degrees C). Pull out the fry basket and toss potato spirals using tongs. Return basket to the air fryer and continue cooking, tossing occasionally, until golden brown, 10 to 12 minutes.
7. 7 Reduce temperature to 360 degrees F (180 degrees C) and repeat with remaining potato spirals.

By N8TE

Ingredients

• ✓ kosher salt
• baking potato
• olive oil
• aluminum foil

Instructions

1. 1 Gather all ingredients.
2. 2 Prick potatoes with a fork several times, then rub with olive oil and season with salt.
3. 3 Wrap tightly in foil and place into the slow cooker.
4. 4 Cook until tender, on Low for 7 1/2 hours or on High for 4 1/2 to 5 hours.
5. 5 Serve with your choice of toppings and enjoy!

By Nurse Ellen so not a

Ingredients

• ✓ kosher salt
• pork butt
• garlic
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Use a pairing knife to cut 8 small slits into the pork, about 1 ½ inches deep. Insert a garlic clove into each slit. Sprinkle pork evenly on all sides with salt and pepper. Place pork, fat-side up, in a 9x13-inch metal baking dish or Dutch oven.
3. 3 Cook in the preheated oven for 30 minutes.
4. 4 Reduce heat to 325 degrees F (165 degrees C). Carefully pour 3/4 cup water around the sides of the pork. Cover with foil or a lid and cook for 2 ½ hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Remove from the oven and let stand for 20 minutes. Remove large fat layer and any other large pieces of fat. Pull pork apart and shred.

By Nicole McLaughlin

Ingredients

• ✓ kosher salt
• hickory wood chip
• russet potato
• olive oil

Instructions

1. 1 Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
2. 2 Using a fork, pierce holes on all sides of the potato. The more holes, the smokier the flavor. Rub oil on all sides of the potato and sprinkle with salt.
3. 3 Place potato directly on the smoker rack and cook for 3 1/2 hours

By Soup Loving Nicole

Ingredients

• ✓ kosher salt
• russet potato
• vegetable oil
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Cut each potato lengthwise into 3/8-inch-thick slices, then slice sections into 3/8-inch-wide sticks. Place potatoes in a bowl of cold water. Let soak to release excess starches, about 5 minutes; drain.
3. 3 Pour boiling water over the potatoes until they're covered by a few inches. Let sit for 10 minutes. Drain potatoes and transfer onto some paper towels. Blot off excess water and let cool completely, at least 10 minutes.
4. 4 Place cooled potatoes in a mixing bowl. Drizzle with oil and season with cayenne; toss to coat.
5. 5 Preheat an air fryer to 375 degrees F (190 degrees C).
6. 6 Stack potatoes in a double layer in the fryer basket.
7. 7 Cook for 15 minutes. Slide basket out and toss fries. Continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.

By John Mitzewich

Ingredients

• ✓ kosher salt
• okra
• olive oil
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
3. 3 Arrange okra in a single layer on the prepared baking sheet. Drizzle with olive oil; sprinkle with kosher salt and pepper.
4. 4 Roast in the preheated oven until okra is lightly browned and tender, 10 to 15 minutes.

By ncope

Ingredients

• ✓ kosher salt
• chicken breast
• barbecue sauce
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with heavy-duty foil to make cleanup easier.
3. 3 Prepare chicken breasts by cutting off the rib meat if you wish; leave the skin on. Season chicken with salt and pepper and put in the pan.
4. 4 Bake in the preheated oven until juices start to appear, about 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
5. 5 Remove the pan and generously pour 1/2 of the barbecue sauce over chicken. Continue to bake for 20 minutes. Repeat with remaining barbecue sauce.
6. 6 Cook until no longer pink in the centers and skin is crispy, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
7. 7 Serve hot and enjoy!

By Grumpygrandpa

Ingredients

• ✓ kosher salt
• kale
• olive oil
• chili powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place kale into a large bowl and drizzle with olive oil; toss until evenly coated. Sprinkle with chili powder and kosher salt; toss again. Spread seasoned kale onto a baking sheet.
3. 3 Roast in the preheated oven for 5 minutes. Stir kale and continue roasting until the edges become brown and a little crispy, 5 to 8 minutes.

By SJRJA