Type what you have

Ingredients

• ✓ sea salt
• powdered sugar
• dark chocolate
• coconut milk
• water
• vanilla
• butter
• powdered sugar
• parchment paper
• vanilla
• butter
• baking powder
• granulated sugar
• egg
• milk
• milk
• sweet rice flour

Instructions

1. 1 In a microwave-safe bowl, whisk together 1/4 cup sweet rice flour and 3 tablespoons milk. Microwave on high for 30 seconds, stir and then cook another 20 to 30 seconds longer or until the dough is cooked through, looks opaque and is bouncy, but not so cooked that it is dry. The mixture should still be moist. Set aside to cool slightly.
2. 2 In the bowl of a stand mixer with the dough hook attached (you can also do this by hand, but a stand mixer makes it much easier), add the remaining 1 3/4 cups sweet rice flour, 1/2 cup milk, egg, granulated sugar, baking powder, butter and vanilla. Add the cooled, cooked rice flour mixture.
3. 3 Knead the dough on low speed until the dough comes together. Increase the speed to medium and knead until the mixture is completely smooth and mixed, about 3 to 5 minutes. The dough will be sticky.
4. 4 Line a baking sheet with Reynolds® Parchment Paper.
5. 5 Sprinkle a clean surface with rice flour and scrape the dough out onto the floured surface. Sprinkle the dough with enough flour to prevent it from sticking. Roll the dough out until is it 1/2 inch thick. Cut out as many doughnuts as you can, using a 3-inch biscuit cutter for the doughnuts and a 1-inch biscuit cutter for the doughnut holes. Place the doughnuts on the prepared baking sheet as you work. Gather any scraps of dough back into a ball and roll the dough out. Cut as many doughnuts as you can and repeat the process, you should get around 10 doughnuts.
6. 6 In a heavy-bottomed pot, heat 3 to 4 inches of oil to 330 degrees F. Do not let the oil go over 350 degrees F - or the doughnut will burn before the insides are fully cooked. Fry the doughnuts in batches for 2 to 3 minutes per side. Drain onto a paper towel lined baking tray. Repeat until all the doughnuts have been fried. Allow to cool slightly before glazing.
7. 7 If dipping the doughnuts in the vanilla glaze first, do so now and let them dry on a cooling rack for 5 minutes before dipping in the chocolate glaze.
8. 8 Vanilla Glaze (optional): In a bowl, whisk together the powdered sugar, butter and vanilla. Add water, 1 tablespoon at a time, until the glaze has reached your desired consistency. Dunk each doughnut in the glaze and allow any excess to drip off. Place the doughnut on a cooling rack and repeat with the remaining doughnuts.
9. 9 Chocolate Glaze: Place the cream in a small sauce pan and bring to a simmer. Remove from the heat and stir in the chocolate until melted and smooth. Add the powdered sugar and vanilla, stirring until smooth. Let cool slightly.
10. 10 Dip or drizzle each doughnut with the glaze. Sprinkle with flaky sea salt. Eat.

By Reynolds KitchensR

Ingredients

• ✓ sea salt
• kale
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
3. 3 Remove kale leaves carefully from thick stems using a knife or kitchen shears; tear into bite-sized pieces.
4. 4 Wash and thoroughly dry kale with a salad spinner.
5. 5 Drizzle kale leaves with olive oil; toss to coat. Spread leaves in an even layer on the prepared baking sheet without overlapping; sprinkle with salt.
6. 6 Bake in the preheated oven until edges start to brown but are not burnt, 20 to 30 minutes.
7. 7 Enjoy!

By LucyDelRey

Ingredients

• ✓ sea salt
• olive oil
• butter
• potato
• black pepper

Instructions

1. 1 Heat olive oil and butter in a skillet over medium heat.
2. 2 Cook and stir potato strips in hot oil mixture until browned on all sides, 20 to 25 minutes.
3. 3 Transfer fries to a paper towel-lined plate; season with sea salt and cracked black pepper.

By miskyn

Ingredients

• ✓ sea salt
• dark chocolate
• sunflower seed butter
• pretzel stick

Instructions

1. 1 Line a baking sheet with parchment.
2. 2 Place chocolate in the top of a double boiler over simmering water. Stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Pour melted chocolate onto the prepared baking sheet and spread out with a spatula.
4. 4 Drop several dollops of sunflower seed butter across the chocolate. Use a butter knife to cut and swirl the sunflower seed butter into the melted chocolate. Drop pretzel sticks onto the swirled mixture and press slightly into the chocolate. Sprinkle sea salt across the top.
5. 5 Freeze for at least 1 hour. Break bark apart and serve. Store in an airtight container in the refrigerator.

By Diana71

Ingredients

• ✓ sea salt
• peanut butter
• coconut oil
• agave nectar
• flax seed meal
• hempseed
• rolled oat
• dark chocolate chip
• pecan

Instructions

1. 1 Beat peanut butter in a bowl of a stand mixer on low speed until creamy. Add coconut oil, agave nectar, sea salt, flax seed, hempseed, rolled oats, dark chocolate chips, and pecan pieces respectively, beating dough well after each addition.
2. 2 Scoop dough into smalls balls onto a plate. Chill in the refrigerator until set, at least 30 minutes.

By Missty

Ingredients

• ✓ sea salt
• almond butter
• honey
• vanilla extract
• rolled oat
• coconut
• chocolate chip
• cocoa nib

Instructions

1. 1 Mix almond butter, honey, and vanilla extract together in a bowl until smooth. Stir oats, coconut, chocolate chips, cocoa nibs, and sea salt into almond butter mixture until well combined; refrigerate for 30 minutes.
2. 2 Roll mixture into balls using your hands.

By Risa Robertson

Ingredients

• ✓ sea salt
• cooking spray
• bittersweet chocolate
• egg white
• confectioners' sugar
• cocoa powder
• cornstarch
• salt
• dark chocolate

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 2 baking sheets with cooking spray.
2. 2 Melt bittersweet chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
3. 3 Beat egg whites in a large bowl using an electric mixer until soft peaks form; gradually beat in 1 cup confectioners' sugar until mixture resembles soft marshmallow creme.
4. 4 Whisk 1/2 cup confectioners' sugar, cocoa powder, cornstarch, and salt together in a bowl. Beat confectioners' sugar mixture into egg white mixture on low speed until a soft meringue forms. Stir in cooled melted bittersweet chocolate and dark chocolate until dough becomes stiff.
5. 5 Place remaining 1/2 cup confectioners' sugar in a bowl. Roll 1 rounded tablespoon of dough into a ball and roll ball in the confectioners' sugar, generously coated all sides. Repeat with remaining dough and sugar. Arrange cookies 2 inches apart on the baking sheets and sprinkle coarse salt over each.
6. 6 Bake in the preheated oven until tops start to crack, 9 to 10 minutes. Cool cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

By jamiebrooke5761

Ingredients

• ✓ sea salt
• vanilla ice cream
• whipped cream
• salt
• vanilla extract
• coffee bean
• cocoa powder
• brown sugar
• pear
• parchment paper
• aluminum foil
• turbinado sugar
• egg
• water
• butter
• sugar
• all-purpose flour

Instructions

1. 1 In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
2. 2 Add 4 tablespoons of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (generally about 3 additional tablespoons). Flour a work surface and dump the dough onto it. Knead a few times until it comes together. Form dough into a disk. Wrap the disk in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
3. 3 Just before the dough is ready to remove from the fridge, mix together the filling. In a medium bowl, toss together the pear slices, brown sugar, cocoa powder, coffee grounds, vanilla extract and salt.
4. 4 Remove the disk of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour a work surface and rolling pin. Begin to roll the dough to a 16-inch round, being sure to rotate it every so often to avoid sticking, Using the bottom of a bowl or plate that measures about 6 inches in diameter, cut out 3 circles. Re-roll the scraps to get 1 additional circle.
5. 5 Arrange the pears slices neatly in a circular pattern in the center of each of the pie crust rounds, leaving about 1 1/2 inch clear at the edges. Fold over the edges to cover about 1/2 inch of the filling. Repeat with the remaining rounds. Transfer the galettes to a baking sheet lined with Reynolds® Parchment Paper and place in the freezer to chill for 15 minutes. Meanwhile, preheat your oven to 400 degrees F.
6. 6 Lastly, brush the pie crust edges with the egg wash and sprinkle with turbinado sugar. Transfer to the oven to bake for 20 to 25 minutes, until the edges are golden brown. Check on the galettes periodically. If at any time the crusts' edges are getting too brown, take a piece of Reynolds Wrap® Aluminum Foil and tent over the edges. When the edges are golden brown, remove from the oven. Serve warm with a dollop of whipped cream or a scoop of your favorite vanilla ice cream.

By Reynolds KitchensR

Ingredients

• ✓ sea salt
• all-purpose flour
• confectioners sugar
• baking powder
• salt
• cinnamon
• nutmeg
• butter
• egg
• applesauce
• vanilla extract
• apple
• caramel bit
• walnut
• granulated sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 9-inch square pan.
2. 2 Combine flour, confectioners' sugar, baking powder, salt, cinnamon and nutmeg in a bowl.
3. 3 Cream butter in separate large bowl. Beat in egg, applesauce, and vanilla extract.
4. 4 Mix dry ingredients into wet ingredients. Stir to combine. Add diced apples, caramel bits and walnuts; blend in thoroughly. Pour into greased pan and distribute evenly.
5. 5 Combine granulated sugar, cinnamon and sea salt for the topping. Sprinkle evenly on top of the batter.
6. 6 Bake until toothpick inserted in center comes out clean, 30-35 minutes.
7. 7 Cool completely and cut into 16 bars.

By Mott's

Ingredients

• ✓ sea salt
• pepita
• sunflower seed
• flax seed
• egusi
• chia seed
• quinoa
• sesame seed
• black sesame seed
• amaranth seed
• olive oil
• cayenne pepper
• peppercorn

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
2. 2 Combine pepitas, sunflower seeds, flax seeds, egusi seeds, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while stirring, then drizzle in remaining 1 tablespoon olive oil while stirring. Season with salt, cayenne pepper, and ground peppercorns; stir until well combined. Pour onto the prepared baking sheet; spread into a single layer.
3. 3 Bake in the preheated oven for 10 minutes. Remove from oven; stir well. Bake 5 minutes more; stir. Check egusi seeds as they will be the first seeds to show signs of roasting by turning brown. Bake 5 minutes more, checking after 3 minutes without opening oven door. Once egusi seeds are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off heat and open the oven door. Leave seeds inside with door open for 10 minutes.
4. 4 Remove baking sheet from oven; cool on the baking sheet, stirring occasionally, until completely cooled. Store in an airtight container for up to 3 weeks.

By Buckwheat Queen

Ingredients

• ✓ sea salt
• baking soda
• vanilla extract
• vegetable oil
• popcorn
• strawberry licorice twist
• pretzel
• brown sugar
• butter
• corn syrup
• cream of tartar

Instructions

1. 1 Line 2 large baking sheets with parchment paper. Measure baking soda and vanilla extract into separate small bowls; set aside.
2. 2 Heat vegetable oil in a large saucepan; add popcorn, cover, and cook, shaking often, until fully popped, about 5 minutes. Transfer popcorn to a large roasting pan using a strainer or your hands, leaving unpopped kernels in the saucepan. Distribute chopped licorice and broken pretzels evenly over popcorn.
3. 3 Bring the brown sugar, butter, corn syrup, and cream of tartar to a boil in a heavy pot, stirring constantly. Place a candy thermometer into the caramel mixture, and continue boiling, stirring constantly, until mixture reaches 265 degrees F (129 degrees C), about 10 minutes.
4. 4 Remove caramel from heat. Stir vanilla and baking soda into the caramel; it will foam and rise slightly. Pour hot caramel over popcorn mixture, stirring gently to coat evenly. Spread the popcorn mixture loosely onto the prepared baking sheets. Season to taste with sea salt; set aside to cool, about 20 minutes.
5. 5 Break popcorn mixture into chunks. Store in airtight bags or containers.

By Lisa Marie

Ingredients

• ✓ sea salt
• active dry yeast
• water
• milk
• butter
• all-purpose flour
• honey
• salt
• rosemary
• all-purpose flour
• olive oil
• egg
• milk

Instructions

1. 1 Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
2. 2 Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.
3. 3 Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
5. 5 Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.
6. 6 Lightly beat egg with 1 teaspoon milk in a small bowl.
7. 7 Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
8. 8 Bake in the preheated oven until golden brown, about 20 minutes.

By John Mitzewich

Ingredients

• ✓ sea salt
• mayonnaise
• dijon mustard
• honey
• mustard
• active dry yeast
• brown sugar
• water
• all-purpose flour
• salt
• canola oil
• water
• baking soda
• butter

Instructions

1. 1 Whisk together mayonnaise, Dijon mustard, honey, and yellow mustard in a small bowl, and store in the refrigerator while preparing pretzel sticks.
2. 2 Mix yeast and brown sugar in a small bowl; add warm water, and whisk until sugar dissolves. Let stand until foamy, about 5 minutes.
3. 3 Mix flour and salt together in a bowl of a stand mixer fitted with a dough hook attachment. Add canola oil and gradually pour in the yeast mixture, kneading until smooth and silky, 4 to 5 minutes. If the dough is very sticky, knead in more flour.
4. 4 Shape dough into a ball and transfer to a large greased bowl. Cover with plastic wrap and let rise until doubled in volume, about 45 minutes.
5. 5 Punch down the dough and turn out onto a lightly floured surface. Flatten into a rectangle and cut into 12 equal pieces. Roll each piece into a stick about 7 inches long. Place sticks on a baking sheet lined with parchment paper; let rest uncovered for about 25 minutes.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 Pour about 5 quarts of water in a large, deep pot; stir in baking soda. Bring to a boil, then reduce heat to medium. Carefully place pretzel sticks in the simmering water in batches for 30 seconds, flipping after 15 seconds. Remove from water and let drain on paper towels.
8. 8 Transfer the sticks back to the baking sheet. Brush lightly with butter and sprinkle with coarse sea salt.
9. 9 Bake in the preheated oven until golden brown, 7 to 10 minutes. Serve warm or at room temperature with the honey mustard dipping sauce.

By lutzflcat

Ingredients

• ✓ sea salt
• firm tofu
• egg
• vegetable oil
• soy sauce
• green onion
• serrano chile pepper
• white vinegar
• sugar
• red pepper flake

Instructions

1. 1 Slice tofu into 12 equal rectangular pieces. Sprinkle salt on both sides of tofu slices.
2. 2 Heat vegetable oil in a large, deep saucepan over medium heat.
3. 3 Dip tofu slices into bowl of beaten egg and fry in hot oil until lightly browned, about 3 minutes per side.
4. 4 Mix soy sauce, green onions, chile peppers, vinegar, sugar, and red pepper flakes together in a small bowl. Dip fried tofu into dipping sauce.

By CCA

Ingredients

• ✓ sea salt
• brown rice
• water
• safflower oil
• leek
• garlic
• ginger root
• zucchini
• carrot
• yellow squash

Instructions

1. 1 Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
2. 2 Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.

By Kim Miller

Ingredients

• ✓ sea salt
• pork loin roast
• rice vinegar
• garlic
• fish sauce
• soy sauce
• sriracha hot sauce
• black pepper
• five-spice powder
• vegetable oil

Instructions

1. 1 Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
2. 2 Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
3. 3 Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 Transfer to a plate to rest at least 5 minutes before slicing.

By John Mitzewich

Ingredients

• ✓ sea salt
• chicken broth
• soy sauce
• sesame oil
• udon noodle
• water
• cornstarch
• egg
• black pepper

Instructions

1. 1 Combine chicken broth, soy sauce, and sesame oil together in a small saucepan; bring to a boil. Stir udon pieces into broth and cook, stirring occasionally, until cooked through but are still firm to the bite, 10 to 12 minutes.
2. 2 Whisk water and cornstarch together in a bowl. Whisk cornstarch mixture into broth mixture until smooth and thickened slightly. Gradually pour in eggs, stirring gently and constantly, until eggs are wispy and cooked through, 2 to 3 minutes. Season with sea salt and black pepper.

By Clarissa Leigh

Ingredients

• ✓ sea salt
• green onion
• soy sauce
• egg
• white sugar
• garlic
• cornstarch
• glutinous rice flour
• all-purpose flour
• chicken wing
• chicken thigh
• oil

Instructions

1. 1 Combine green onions, soy sauce, eggs, sugar, garlic, and sea salt in a large glass or ceramic bowl. Sift cornstarch, mochiko, and all-purpose flour together into the bowl with green onion mixture; fold until smooth. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
2. 2 Remove chicken from the refrigerator; stir to redistribute.
3. 3 Heat oil in a large pot to 350 degrees F (175 degrees C). Lower chicken wings carefully into hot oil in batches. Fry until golden brown and cooked through. Drain on paper towels. Repeat with remaining wings.

By Mama Smith

Ingredients

• ✓ sea salt
• sesame oil
• onion
• green onion
• garlic
• ground beef
• chili-garlic sauce
• ginger
• black pepper
• coleslaw mix
• soy sauce
• apple cider vinegar

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add diced onion, white parts of the green onions, and garlic. Saute until onions are translucent and garlic is fragrant, about 5 minutes. Add ground beef, sriracha, ginger, salt, and black pepper. Saute until beef is browned and crumbly, about 5 minutes.
2. 2 Stir coleslaw mix, soy sauce, and cider vinegar into the beef mixture. Saute until coleslaw is tender, about 4 minutes more. Top with the rest of the green onions.

By Chez Gnar

Ingredients

• ✓ sea salt
• lemongrass
• vegetable oil
• fish sauce
• rice wine vinegar
• soy sauce
• sugar
• sesame oil
• beef rib eye steak
• peanut
• black sesame seed
• black peppercorn
• vegetable oil

Instructions

1. 1 Place the lemon grass, 1/4 cup vegetable oil, fish sauce, rice wine vinegar, dark soy sauce, sugar, and sesame oil into the work bowl of a food processor, and process until the mixture forms a paste. Coat both sides of the steaks with the marinade paste, and refrigerate, covered, for 2 to 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 In a bowl, combine peanuts, sesame seeds, sea salt, and pepper until thoroughly mixed.
4. 4 Remove the steaks from the marinade, and discard any remaining marinade. Pat the steaks very dry with paper towels for good charring. Rub each steak with about 3/4 teaspoon of vegetable oil. Sprinkle the peanut mixture generously over both sides of each steak, and press the spices into the meat.
5. 5 Grill on the preheated grill until the steaks show grill marks, start to become firm, and are reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let the steaks rest at least 5 minutes before slicing.

By soumitraghosh

Ingredients

• ✓ sea salt
• rice vinegar
• white sugar
• bay leaf
• salt
• black pepper
• cucumber
• daikon radish
• sweet onion
• grape tomato
• chive
• cilantro
• garlic
• white pepper

Instructions

1. 1 Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
2. 2 Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
3. 3 Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

By POTAGEKEMPCC

Ingredients

• ✓ sea salt
• coconut sugar
• garlic
• thai chile
• lemongrass
• ginger
• fish sauce
• sesame oil
• lime zest
• lime juice
• soy sauce
• olive oil
• kaffir lime leaf
• black pepper
• red chile pepper
• cilantro
• mango
• spinach

Instructions

1. 1 Combine spinach, mangos, cilantro, and chile pepper in a large mixing bowl. Season with sea salt and pepper.
2. 2 Slice lime leaves in a chiffonade cut (long, thin strips). Place in a small food processor with olive oil, soy sauce, lime juice, lime zest, sesame oil, fish sauce, ginger, lemongrass, Thai chile, garlic, and coconut sugar; blitz until combined.
3. 3 Pour dressing over salad and toss well to combine. Serve immediately.

By Anastasia

Ingredients

• ✓ sea salt
• egg
• biscuit dough
• fish sauce
• lime juice
• brown sugar
• red chile pepper
• green bean
• green pea
• pumpkin
• coconut milk
• cornstarch
• garlic powder
• onion salt
• harissa
• garlic
• red curry paste
• onion
• black pepper
• salt
• chicken thigh
• grapeseed oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.
3. 3 Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.
4. 4 Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.
5. 5 Bake in the preheated oven until biscuits are golden brown, about 20 minutes.

By Kena Peay

Ingredients

• ✓ sea salt
• ✓ sea salt
• rosemary
• lemon thyme

Instructions

1. 1 Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
2. 2 Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.

By John Mitzewich

Ingredients

• ✓ sea salt
• ramp leaf

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Roughly chop ramp leaves; place in the bowl of a food processor. Process until finely chopped; transfer to a bowl. Stir in salt until well mixed.
3. 3 Spread ramp salt on the prepared baking sheet in a thin layer; it will be green and damp. Air dry until completely dried, stirring occasionally with clean hands or a spoon. Depending on the humidity it may take up to 24 hours until completely dry. Store in an airtight container.

By Shanda

Ingredients

• ✓ sea salt
• sesame seed
• black sesame seed

Instructions

1. 1 Place a cast iron or heavy-bottomed stainless steel pan over medium heat. Add salt. Stir until heated through, about 1 minute. Pour salt into a mortar. Add sesame seeds to the pan. Stir constantly with a wooden spoon or spatula until seeds are fragrant and starting to crack. Test if the seeds are ready using the back of a stainless steel spoon; they will be dry, not wet.
2. 2 Pour the toasted seeds into the mortar. Allow to cool slightly. Place the mortar at hip level, preferably while seated. Grind with a pestle until the seeds have opened and the salt pulverizes; the finished mixture should resemble rough sand.

By Buckwheat Queen

Ingredients

• ✓ sea salt
• beef rib

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Place rib rack onto a work surface with the white membrane facing up. Use a sharp knife to slice under the membrane and remove from meat in a single piece if possible; discard the membrane. Rub ribs thoroughly with salt on both sides. Place ribs onto a cooking rack in a roasting pan.
3. 3 Bake in the preheated oven for 1 1/2 hours. Baste ribs with a small amount of water, being very careful not to dislodge any salt. Continue to bake, basting every 45 minutes to 1 hour, until meat is very tender; total cooking time will be about 6 hours.
4. 4 Remove from the oven and let rest for 10 to 15 minutes before cutting into three portions.

By AndAQT2

Ingredients

• ✓ sea salt
• pork butt roast
• liquid smoke

Instructions

1. 1 Gather all ingredients.
2. 2 Pierce pork all over with a carving fork; rub in salt then liquid smoke. Transfer pork into a slow cooker.
3. 3 Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
4. 4 Remove pork from slow cooker; shred with two forks, adding drippings as needed to moisten.

By KIKUKAT

Ingredients

• ✓ sea salt
• water
• sunflower seed

Instructions

1. 1 Bring water and salt to a boil in a large saucepan over high heat. Turn off heat; stir in sunflower seeds and let sit for 2 hours.
2. 2 Preheat the smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's directions.
3. 3 Drain water from sunflower seeds; do not rinse. Place seeds inside a disposable foil pan.
4. 4 Smoke in the preheated smoker for 3 hours, shaking the pan every hour. Set seeds aside to cool.

By Soup Loving Nicole

Ingredients

• ✓ sea salt
• padron pepper
• olive oil

Instructions

1. 1 Rinse peppers and tap off most of the water.
2. 2 Heat olive oil in a heavy-duty sauté pan over high heat. Add peppers; they will crackle and steam as they blister. Cook until peppers start to brown and deflate, 2 to 4 minutes.
3. 3 Transfer to a serving plate and drizzle any olive oil from the pan over top.

By John Mitzewich