Type what you have

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
• sourdough starter
• bread flour
• water
• rice flour

Instructions

1. 1 Gather all ingredients.
2. 2 Place starter into a bowl. Add bread flour, water, and salt; mix until well blended and sticky.
3. 3 Cover with aluminum foil and let stand for 4 hours at 70 to 75 degrees F (21 to 24 degrees C).
4. 4 Uncover dough and use wet hands to fold it over onto itself three to four times. Cover again with foil and let ferment for 2 more hours.
5. 5 Generously dust a proofing basket (banneton) with rice flour.
6. 6 Scrape dough out onto a lightly floured work surface. Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Place dough into the prepared basket with the smooth side down. Pinch the rougher edges on the surface together toward the center to smooth them while maintaining a round ball shape.
7. 7 Cover and refrigerate for 12 hours to slow the fermentation process.
8. 8 Remove the banneton from the refrigerator. Let sit in a warm spot until dough springs back slowly and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
9. 9 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
10. 10 Dust surface of dough with flour. Gently invert the banneton over the center of the baking sheet and flip dough out onto the parchment paper. Gently brush off excess rice flour. Score top of dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist the entire surface lightly with water.
11. 11 Bake in the center of the preheated oven until beautifully browned, 25 to 30 minutes.
12. 12 Transfer loaf to a wire rack and let cool completely before slicing.

By John Mitzewich

Ingredients

• ✓ kosher salt
• all-purpose flour
• all-purpose flour
• water
• olive oil

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Move an oven rack to the top position. Preheat a heavy baking sheet in the oven.
2. 2 Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed.
3. 3 Place 1 cup flour into a mixing bowl; set a timer for 16 minutes (18 minutes maximum). Start the timer; pour water, 1 tablespoon at a time, into flour. Stir with a fork until dough forms a rough ball.
4. 4 Transfer dough to the prepared work surface; knead rapidly and firmly until smooth, 30 seconds to 1 minute.
5. 5 Divide dough into 4 equal-sized pieces; cut each piece in half to get 8 pieces. Swiftly roll each piece into a ball. Working from the center, roll out each dough piece into a 5-inch-diameter round, dusting with flour as needed. Continue to gradually roll dough out to a diameter of about 8 inches, increasing each size by about 1 inch, then letting dough rest for a few seconds before rolling again to the finished size. The dough rounds will be very thin.
6. 6 Use a fork to quickly pierce through each dough round about 25 times, all over, to prevent rising. Flip dough over and pierce each piece again 25 times.
7. 7 With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven and place dough rounds onto the baking sheet.
8. 8 Bake on the top rack in the preheated oven for 2 minutes; flip matzah over and bake until lightly browned and crisp, about 2 more minutes.
9. 9 Transfer to a wire rack to cool. Use a brush to lightly anoint each matzah with olive oil. Season generously with salt.

By Batyah

Ingredients

• ✓ kosher salt
• bread flour
• whole wheat flour
• water
• active dry yeast
• cooking spray

Instructions

1. 1 Stir bread flour, whole wheat flour, and salt together in a large bowl until well combined; set aside.
2. 2 Gently whisk 1 1/4 cups warm water and yeast together in a small bowl. Allow to rest at room temperature until foamy and fragrant, about 10 minutes.
3. 3 Make a shallow well in the center of the flour mixture, and pour in the yeast mixture. Stir together using a spatula until a coarse dough begins to form. Transfer dough to a lightly floured work surface and begin kneading, dusting with more flour as needed to prevent dough from sticking, until smooth and elastic, about 10 minutes.
4. 4 Shape dough into a ball and place in a large bowl lightly greased with cooking spray. Cover the bowl with a towel lightly dampened with warm water and set aside in a warm spot to rise until doubled in size, about 2 hours.
5. 5 Lightly grease a 7- to 8-inch round cake pan with cooking spray and line the bottom with parchment paper; lightly grease parchment paper with cooking spray; set aside.
6. 6 Using your fingers, gently press down on dough to deflate slightly and transfer to a work surface that has been very lightly dusted with flour. Gently knead dough 2 or 3 times, preserving as many air bubbles as possible. Using the sides of your hands, shape dough into a ball by pulling the sides under until a smooth and slightly shiny surface develops. Gently transfer dough to the prepared cake pan and lightly dust with flour; cover tightly with aluminum foil.
7. 7 Add remaining 1 cup water and a steam rack to a multi-functional pressure cooker (such as an Instant Pot); place cake pan on the rack. Close and lock the lid. Turn vent to Sealing position. Select Manual/Yogurt setting; set timer for 1 hour. Dough will rise in cooker and double in size. Press Cancel.
8. 8 Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
9. 9 Select Manual/Pressure Cook setting on the Instant Pot. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 3 to 5 minutes for pressure to build.
10. 10 Release pressure using the natural-release method according to manufacturer's instructions, 8 to 10 minutes. Unlock and remove lid. Carefully remove the cake pan as it will be hot; remove aluminum foil.
11. 11 Transfer cake pan to the preheated oven and bake until bread is golden brown, about 20 minutes. Remove bread from the cake pan and transfer to a wire rack to cool completely before slicing, about 30 minutes. Using a bread knife, slice loaf crosswise into 3/4-inch thick slices.

By John Somerall

Ingredients

• ✓ kosher salt
• cassava flour
• cayenne pepper
• butter
• cheddar cheese
• milk

Instructions

1. 1 Combine cassava flour, salt, cayenne, butter, and Cheddar cheese in a large bowl by rubbing the mixture between your fingertips until it resembles large, coarse crumbs. Drizzle in milk and continue mixing and rubbing with your hands until the mixture resembles very small pebbles and is moist enough to hold together in large clumps when squeezed tightly together; add more milk if needed.
2. 2 Place a small (6-inch) dry, nonstick pan over medium-high heat until hot, about 2 minutes. Transfer in a heaping 1/2 cup cassava mixture or enough to cover the bottom of the pan. The mixture should be 1/4 inch to 1/2 inch deep. Press the top of the mixture down slightly to settle and use a spatula to go around the edges of the mixture, pressing any loose crumbs back into the flatbread.
3. 3 Cover and cook until the bottom is golden brown, a crust forms under the flatbread, and a spatula can be slid underneath, about 3 minutes. Turn over with a combination of tossing the pan up slightly while flipping with the spatula. You can also place a plate over the pan, then invert the flatbread and slide it back into the pan. Cook the other side until golden brown, 3 to 4 minutes more. Remove from heat and let rest for 2 minutes before serving warm.

By John Mitzewich

Ingredients

• ✓ kosher salt
• bread flour
• active dry yeast
• sugar
• water
• olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Whisk together thoroughly, 2 to 3 minutes.
3. 3 Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes.
4. 4 Drizzle in olive oil; add salt and remaining 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour.
5. 5 Lightly flour a work surface. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes. Pour a few drops of olive oil in a bowl. Transfer dough ball to the bowl and turn to coat surface with oil.
6. 6 Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, 60 to 90 minutes.
7. 7 Transfer dough to a work surface and knead to remove air bubbles, about 1 minute. Transfer to a resealable plastic bag; refrigerate, 8 hours or overnight.
8. 8 Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Break off a piece of dough slightly smaller than a golf ball. Roll into a smooth ball. Flatten and roll out into a circle about 1/8-inch thick.
9. 9 Invert a smooth mixing bowl on the work surface; lightly flour the bottom. Lightly stretch the dough and place the dough circle on the floured surface of the inverted bowl. Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it.
10. 10 Heat a cast iron skillet over high heat. Flour your hands and carefully remove the dough circle from the bottom of the bowl. Transfer to hot skillet. Cook until blisters form and begin to brown, about 45 to 60 seconds per side.
11. 11 Transfer to a dish and cover to allow bread to steam and stay moist and supple.

By John Mitzewich

Ingredients

• ✓ kosher salt
• whole wheat bread
• pecorino romano cheese
• parsley
• oregano
• basil
• garlic powder
• onion powder
• thyme
• white sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Layer bread slices in a single layer on ungreased baking sheets. Allow a bit of room between slices for warm air to circulate.
3. 3 Toast bread in the preheated oven, flipping until evenly dry, 30 to 45 minutes. Remove from the oven and cool completely, 15 to 20 minutes.
4. 4 Process bread in a food processor until fine. Add Pecorino Romano cheese, parsley, oregano, basil, garlic powder, onion powder, thyme, salt, and sugar and pulse until just combined.

By BabyDragonfly

Ingredients

• ✓ kosher salt
• bread flour
• bread flour
• active dry yeast
• olive oil
• water
• rosemary
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.
3. 3 Cover and let sit at room temperature for 12 to 14 hours.
4. 4 Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16x12 inches in size.
5. 5 Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.
6. 6 Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.
7. 7 Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure.
8. 8 Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more.
9. 9 Unwrap and stretch and fold dough once more in each direction using oiled hands.
10. 10 Transfer, smooth-side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.
11. 11 Preheat the oven to 425 degrees F (220 degrees C). Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt.
12. 12 Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes.
13. 13 Slice and serve.

By John Mitzewich

Ingredients

• ✓ kosher salt
• milk
• cornmeal
• all-purpose flour
• baking powder
• egg
• butter
• vegetable oil

Instructions

1. 1 Place a 9-inch cast iron skillet into the oven and preheat to 425 degrees F (220 degrees C).
2. 2 Mix milk and cornmeal together in small bowl. Let soak for 10 minutes.
3. 3 Sift flour, baking powder, and salt together into a mixing bowl. Add cornmeal mixture, eggs, and butter; beat until a smooth batter forms, about 1 minute.
4. 4 Remove the hot skillet from the oven. Add vegetable oil to the skillet and swish to coat. Pour out any excess oil, then pour batter into the skillet.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

By mjgreenaway

Ingredients

• ✓ kosher salt
• rye flour
• bread flour
• buttermilk
• caraway seed
• vital wheat gluten
• water
• sugar
• active dry yeast

Instructions

1. 1 Mix together rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt in a very large bowl. Set aside.
2. 2 Combine water, sugar, and yeast in a small bowl; let sit until yeast is creamy, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover the bowl with plastic wrap and let sit at room temperature for 18 hours.
3. 3 Place a Dutch oven in the oven and preheat the oven to 500 degrees F (260 degrees C).
4. 4 Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
5. 5 Carefully place dough in the preheated Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to an oven rack and bake for 5 minutes.

By chalkie

Ingredients

• ✓ kosher salt
• active dry yeast
• brown sugar
• salt
• water
• all-purpose flour
• bread flour
• water
• baking soda
• butter

Instructions

1. 1 Dissolve yeast, brown sugar, and salt in 1 ½ cups warm water in a large bowl. Stir in flour; knead dough on a lightly floured surface until smooth and elastic, about 8 minutes. Place dough in a greased bowl and turn to coat the dough. Cover and let rise until doubled in size, about 1 hour.
2. 2 Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
3. 3 After dough has risen, cut into 12 pieces. Roll each piece into a 3-foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
4. 4 Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
5. 5 Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

By Jeannie Yee

Ingredients

• ✓ kosher salt
• cornmeal
• cornmeal
• all-purpose flour
• baking powder
• salt
• buttermilk
• lard
• vegetable oil
• egg
• butter
• paprika

Instructions

1. 1 Place a cast iron skillet in the oven and preheat the oven to 450 degrees F (230 degrees C).
2. 2 Mix together white cornmeal, yellow cornmeal, flour, baking powder, and salt in a large bowl until well combined. Add buttermilk, lard, and vegetable oil; stir well to combine. Mix in egg until smooth batter forms.
3. 3 Remove hot cast iron skillet from the oven, melt butter in the hot skillet, then pour in batter. Top with paprika and kosher salt. Return the skillet to the preheated oven.
4. 4 Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the skillet, about 15 minutes. Remove from the oven to cool slightly, about 5 minutes. Cut into wedges.

By Dannielle Randall

Ingredients

• ✓ kosher salt
• cooking spray
• spelt flour
• cinnamon
• baking powder
• baking soda
• egg
• sour cream
• applesauce
• maple syrup
• vanilla extract
• banana
• pecan
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8 1/2x4 1/2-inch loaf pan with cooking spray and set aside.
2. 2 Combine spelt flour, cinnamon, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
3. 3 Beat eggs in a large bowl until light yellow in color. Stir in sour cream, applesauce, maple syrup, and vanilla extract. Mash 2 bananas and add to the egg mixture. Dice remaining bananas and add to the bowl. Stir in 1 cup pecans. Pour flour mixture into the bowl with the egg-banana mixture and and stir just until flour is incorporated; do not over mix.
4. 4 Pour batter into the prepared loaf pan and sprinkle 2 tablespoons pecans on top.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes.
6. 6 Place pan on a rack to cool, about 10 minutes. Turn loaf out onto the rack to cool completely.

By Bibi

Ingredients

• ✓ kosher salt
• avocado oil
• garlic
• ginger root
• taiwanese cabbage
• red chile pepper
• rice wine vinegar

Instructions

1. 1 Heat oil in a wok or a large skillet over medium-high heat. Add garlic and ginger; cook and stir for about 30 seconds. Add cabbage and chile pepper; stir quickly, mixing in garlic and ginger. Stir-fry until cabbage becomes translucent and volume is reduced by half, but without it losing texture, 3 to 4 minutes. Stir in rice vinegar and season with salt.

By lutzflcat

Ingredients

• ✓ kosher salt
• napa cabbage
• rainbow carrot
• scallion
• chili paste
• white miso
• garlic
• ginger

Instructions

1. 1 Quarter each head of cabbage; remove and discard the cores. Chop cabbage into 1-inch pieces. Transfer in batches to a large salad spinner. Fill with water, agitate with your hands, drain and spin. Repeat with remaining cabbage.
2. 2 Peel and trim carrots. Cut into 1-inch lengths, then julienne cut.
3. 3 Divide cabbage and carrots evenly between 3 large anti-reactive bowls. Sprinkle 1/3 of the salt over each bowl, then massage with your hands until cabbage is well coated and starting to soften. Fill bowls with cold water to cover. Cover with plastic wrap and let sit on the counter for 2 to 3 hours.
4. 4 Drain cabbage and carrots in a strainer. Reserve 1 to 2 cups brine in a sealed container.
5. 5 Meanwhile, trim scallions. Cut dark green parts into 1-inch lengths and set aside. Cut off white parts (the bottom 3 to 4 inches), cut into 1/2-inch pieces, and place in a food processor. Set light green parts aside for another use.
6. 6 Add chili paste, miso, garlic, and ginger to the food processor. Process until fully blended; it will be thick.
7. 7 Transfer cabbage and carrots back to the bowls and add dark green scallions. Spoon 1/3 of the chili paste mixture into each bowl. Use food-safe gloves and massage it all over until vegetables are completely covered.
8. 8 Pack kimchi into six sterilized pint-sized jars. Cover with a 2-piece lid and screw partway to keep lid in place but not to seal.
9. 9 Transfer jars to a rimmed baking dish and let sit at room temperature until bubbly and fragrant, about 72 hours. Every 24 hours, open the jars and slide a clean chopstick or knife down all 4 sides of each jar to release air bubbles. Press veggies down with a spoon so they are submerged in liquid, adding a spoon or two of reserved brine if necessary, but veggies do release a fair amount of liquid. Because the lids are not sealed fully, there may be some overflow. That's okay, just wipe the jars and continue on with the process. It just means the fermentation is very active.
10. 10 After the 72 hours, clean outsides of jars and inner rims as necessary. Seal lids tightly and store in the refrigerator.

By jaybu

Ingredients

• ✓ kosher salt
• brown sugar
• water
• pork tenderloin
• peanut butter
• sake
• soy sauce
• white wine vinegar
• honey
• peanut oil
• thai chili paste
• sriracha chili sauce
• garlic
• ginger root
• green onion
• cilantro

Instructions

1. 1 Dissolve the salt and brown sugar in 1/4 cup warm water. Pour into a large resealable plastic bag with remaining 2 3/4 cups water. Place pork in bag, seal, and refrigerate overnight.
2. 2 In a small, microwavable bowl, combine peanut butter, sake, soy sauce, vinegar, honey, peanut oil, chili paste, chili sauce, garlic, ginger root, green onions, and cilantro. Microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly.
3. 3 Reserve 1/2 to 3/4 cup of this peanut sauce to serve as a sauce for the cooked meat; refrigerate until ready to use. Pour remaining sauce into a resealable plastic bag. Remove pork from brine; discard brine. Rinse pork, pat dry, and place in the bag with the peanut sauce marinade. Refrigerate for 8 hours, or overnight.
4. 4 Preheat grill for medium heat. Take pork out of peanut sauce marinade; let sit at room temperature for about 20 minutes. Pour marinade in small saucepan. Heat to a boil, and boil for 3 minutes. If marinade gets too thick, add a little milk to thin.
5. 5 Lightly oil grill grate, and arrange tenderloins on grill. When pork reaches 125 degrees F (50 degrees C), baste with the boiled marinade. Watch pork carefully after basting so that it doesn't burn. Use a bbq spatula to roll the pork around while cooking. Grill pork tenderloins until internal temperature reaches 145 degrees F (63 degrees C); this should take about 15 minutes. Pull off the grill, and let sit for 5 minutes before slicing into thin rounds.
6. 6 Warm the reserved sauce in the microwave, and place a dollop of the sauce on each plate. Place pork slices on top of sauce to serve.

By BAJATHECAT

Ingredients

• ✓ kosher salt
• green bean
• sesame oil
• vegetable oil
• garlic
• shallot
• black pepper
• sesame seed

Instructions

1. 1 Bring a large pot of water to a boil. Add the green beans, and cook for about 2 minutes. Drain, and immediately transfer to a bowl of ice water to stop the cooking. Drain again.
2. 2 Heat the sesame oil and vegetable oil in a large skillet over medium-high heat. Add the green beans, and fry for 2 to 3 minutes, stirring constantly. Add the garlic, shallot, salt and pepper to the beans. Cook and stir for 1 minute. Mix in the sesame seeds, cook for 1 more minute, then serve.

By JULIEP

Ingredients

• ✓ kosher salt
• cucumber
• sugar
• garlic
• rice vinegar
• soy sauce
• sesame oil
• red pepper flakes
• sesame seed

Instructions

1. 1 Wrap each cucumber in plastic wrap to minimize splattering. Place on a work surface and pound with a flat object (like a meat pounder) until cucumbers crack and are slightly flattened. Remove from plastic. Cut cucumbers in half; halve each side lengthwise. Slice into 1- to 1 ½ -inch wide slices. Transfer to a strainer set over a bowl.
2. 2 Sprinkle cucumber with salt and sugar; mix until well combined. Refrigerate the bowl and strainer for 30 to 60 minutes so cucumber pieces can drain into the bowl.
3. 3 To make the dressing: Place garlic, seasoned rice vinegar, soy sauce, sesame oil, and red pepper flakes in a large bowl; whisk together thoroughly.
4. 4 Transfer drained cucumbers into the bowl with dressing. Toss to coat. Cover with plastic wrap. If you have time, refrigerate salad to allow flavors to mingle, about 30 minutes.
5. 5 When ready to serve, spoon crushed cucumbers into a serving bowl and sprinkle with sesame seeds.

By John Mitzewich

Ingredients

• ✓ kosher salt
• pork chop
• teriyaki sauce
• ketchup
• brown sugar
• chile-garlic sauce
• ginger
• garlic
• shallot
• garlic-pepper seasoning

Instructions

1. 1 Place pork chops in the bottom of a slow cooker.
2. 2 Whisk teriyaki sauce, ketchup, brown sugar, chili garlic sauce, ginger, garlic, shallots, garlic pepper, and salt together in a bowl; pour over pork chops.
3. 3 Cook on High for 1 hour. Adjust setting to Low; cook on Low until pork chops are tender, about 3 hours more.

By FlamingoFanatic

Ingredients

• ✓ kosher salt
• shrimp
• cilantro
• garlic
• sambal chili paste
• brown sugar
• fish sauce
• turmeric
• cayenne pepper
• panko bread crumb
• vegetable oil

Instructions

1. 1 Combine shrimp, cilantro, garlic, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper in the bowl of a food processor; pulse until mixture begins to break down. Scrape down sides of the bowl. Continue processing until mixture is very smooth but not puréed and moves around the bowl as a mass; transfer to a mixing bowl. Cover with plastic wrap; press wrap against surface of shrimp mixture. Refrigerate until chilled, 1 to 2 hours.
2. 2 Place panko on a plate. Scoop out 8 equal-sized portions of shrimp mixture; roll in panko to coat. Shape into thin patties.
3. 3 Heat oil in skillet over medium-high heat. Add shrimp cakes, in batches; cook until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels. Repeat with remaining cakes.

By John Mitzewich

Ingredients

• ✓ kosher salt
• red cabbage
• carrot
• cilantro
• parsley
• green onion
• red bell pepper
• chicken breast
• onion
• salt
• water
• water
• spelt kernel
• serrano chile pepper
• garlic
• ginger
• cayenne pepper
• peanut butter
• rice wine vinegar
• olive oil
• sesame oil
• soy sauce

Instructions

1. 1 Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
2. 2 Toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. Remove, place in a mesh strainer, and rinse well with cold water. Drain. Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. Drain well and set aside to cool.
3. 3 While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. Bring to a boil over high heat. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken from liquid and allow to cool.
4. 4 Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. Pour sauce over salad and stir well to combine.

By Always Cooking Up Something

Ingredients

• ✓ kosher salt
• yukon gold potato
• mint
• olive oil
• red onion
• red bell pepper
• garlic
• lemon juice
• green onion
• mint
• parsley
• black pepper
• aleppo chili flake
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
3. 3 Transfer cooked potatoes to a large mixing bowl and let cool slightly.
4. 4 While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
5. 5 Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
6. 6 Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
7. 7 Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

By John Mitzewich

Ingredients

• ✓ kosher salt
• vegetable oil
• onion
• red curry paste
• sriracha sauce
• ginger
• garlic
• sweet potato
• carrot
• black pepper
• vegetable broth
• coconut milk

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add onion and sauté until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; sauté until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
2. 2 Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and purée with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.

By Nan

Ingredients

• ✓ kosher salt
• halibut
• mayonnaise
• lemon juice
• chile-garlic sauce
• white sugar
• soy sauce
• sesame oil
• mushroom
• onion
• lemon
• sesame seed
• green onion

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Set an oven rack into the center of the oven.
3. 3 Line a baking sheet with aluminum foil and a layer of cooking spray.
4. 4 Arrange halibut pieces on the prepared baking sheet so that all pieces are touching.
5. 5 Mix the mayonnaise, lemon juice, chili garlic sauce, sugar, soy sauce, and sesame oil in a bowl; fold the mushrooms and onion into the mayonnaise mixture.
6. 6 Spread the mushroom mixture over the halibut pieces.
7. 7 Squeeze one lemon half over the mushroom mixture; sprinkle with Kosher salt.
8. 8 Bake in the preheated oven until almost opaque, 15 to 20 minutes; remove the baking sheet from the oven.
9. 9 Raise the oven rack with the baking sheet to the next-highest level switch the oven to broil.
10. 10 Continue cooking the fish under the broiler until the top is browned, about 10 minutes.
11. 11 Squeeze the remaining lemon half evenly over the fish.
12. 12 Sprinkle with sesame seeds and green onions.

By Cari

Ingredients

• ✓ kosher salt
• wheat noodle
• ketchup
• sesame oil
• soy sauce
• brown sugar
• lime juice
• green onion
• carrot
• zucchini
• red bell pepper
• sesame seed
• red pepper flakes

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
2. 2 In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.

By Tina Kauffman

Ingredients

• ✓ kosher salt
• chicken broth
• mushroom broth
• oyster sauce
• rice wine
• dry sherry
• cornstarch
• peanut oil
• vegetable oil
• garlic
• ginger root
• shiitake mushroom
• baby bok choy

Instructions

1. 1 Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
2. 2 Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
3. 3 Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.

By RuthE

Ingredients

• ✓ kosher salt
• onion
• carrot
• canola oil
• rice
• black pepper
• pea
• garlic
• soy sauce
• egg
• green onion
• mayonnaise
• sriracha
• rice vinegar

Instructions

1. 1 Set an oven rack in the center of the oven and preheat the oven's broiler.
2. 2 Make the fried rice: Toss onion and carrot with oil on a rimmed baking sheet until coated; arrange in a single layer.
3. 3 Broil in the preheated oven for 5 minutes.
4. 4 Add rice, salt, and pepper to the sheet pan and toss to coat. Continue to broil until rice is just golden, 8 to 10 minutes, stirring halfway through.
5. 5 Add frozen peas, garlic, and soy sauce; toss to evenly coat and spread in an even layer. Use the back of a spoon to form four indentations in the rice mixture. Crack an egg into each indentation. Broil until egg whites are set, about 3 minutes.
6. 6 Meanwhile, make the Sriracha mayo: Stir mayonnaise, Sriracha, and rice vinegar together in a small bowl until well combined.
7. 7 Drizzle Sriracha mayo over fried rice and sprinkle with green onions.

By Nicole McLaughlin

Ingredients

• ✓ kosher salt
• cornstarch
• ginger
• black pepper
• egg
• chicken breast
• canola oil
• peanut oil
• honey
• hot pepper sauce
• rice vinegar
• red pepper
• white rice
• scallion
• white sesame seed

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place a rack in the center of the oven.
2. 2 Combine cornstarch, ginger, pepper, and 1 teaspoon salt in a large bowl. Place beaten eggs in a separate large, shallow bowl. Add chicken to cornstarch mixture and toss to coat.
3. 3 Heat 2 tablespoons oil in a large nonstick skillet over medium-high until shimmering.
4. 4 While oil is heating, transfer 1/3 of the chicken to dish with eggs and toss to coat.
5. 5 Use a slotted spoon to transfer chicken to the hot skillet and cook in hot oil, turning once, until chicken is golden on both sides, about 2 minutes per side (chicken will not be cooked through at this point). Transfer to a 9x13-inch baking dish. Repeat with remaining chicken, adding 1 tablespoon of oil to the skillet per new batch (3 batches total).
6. 6 Stir together honey, hot sauce, vinegar, crushed red pepper, and remaining 1/2 teaspoon salt in a bowl. Pour over chicken in the baking dish and stir to coat.
7. 7 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, stirring halfway through, 25 to 30 minutes. An instant-read thermometer inserted into the center of the chicken should read 165 degrees F (74 degrees C).
8. 8 Serve over rice and sprinkle with scallions and sesame seeds.

By TheOtherJuliaGulia

Ingredients

• ✓ kosher salt
• chunk light tuna
• cranberry
• carrot
• green onion
• cilantro
• sesame seed
• ginger
• red chile pepper
• mayonnaise
• asian chile paste
• sesame oil
• soy sauce
• honey

Instructions

1. 1 Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
2. 2 Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.

By mimilulu

Ingredients

• ✓ kosher salt
• carrot
• garlic
• sesame oil
• chickpea
• cashew
• rice vinegar
• lime juice
• tahini
• ginger
• sriracha sauce
• paprika
• salt
• sesame oil
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
2. 2 Distribute carrots and garlic cloves on the baking sheet. Drizzle with 2 teaspoons sesame oil and season with kosher salt; toss to coat.
3. 3 Roast in the preheated oven until carrots are tender, stirring halfway through, about 25 minutes. Remove from the oven and allow carrots to cool to room temperature, 10 to 15 minutes..
4. 4 Add the carrot-garlic mixture, garbanzo beans, cashews, rice vinegar, lime juice, tahini, ginger, Sriracha, paprika, and salt to a food processor; blend until well combined. Stream in the reserved bean liquid though the feed tube, one tablespoon at a time, until hummus is smooth and creamy and has reached desired consistency.
5. 5 Taste, and adjust seasoning, if necessary. Transfer to a bowl, and garnish with a drizzle of sesame oil and chopped cilantro.

By lutzflcat