Type what you have

Ingredients

• ✓ kosher salt
• chicken thigh
• chicken drumstick
• ginger
• garlic
• spiced clarified butter
• red onion
• tomato sauce
• berbere
• paprika
• cayenne pepper
• cardamom
• nutmeg
• cilantro
• injera

Instructions

1. 1 Pierce chicken thighs and drumsticks in a few spots with a knife; rub with ginger and garlic to coat.
2. 2 Heat 2 tablespoons niter kibbeh in a deep, 12-inch skillet or Dutch oven over medium-high heat. Arrange chicken pieces in a single layer and sear until browned, about 3 minutes per side. Transfer to a plate.
3. 3 Add remaining 2 tablespoons niter kibbeh to the skillet. Add onion; stir-fry over medium-high heat until softened and light brown around the edges, 5 to 8 minutes. Pour in tomato sauce and sprinkle in berbere, salt, paprika, cayenne, cardamom, and nutmeg. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until a thin layer of oil separates from the sauce, forming a spice-colored film on its surface, about 20 minutes.
4. 4 Return chicken and any pooled juices to the skillet; coat with sauce. Cook, covered and turning pieces occasionally, until the thickest parts are no longer pink when pierced and meat begins to fall off the bone, 35 to 40 minutes.
5. 5 Sprinkle with cilantro and serve with injera.

By Raghavan Iyer

Ingredients

• ✓ kosher salt
• olive oil
• carrot
• onion
• parsley
• black pepper
• ginger
• tarragon
• cumin
• lentil
• tomato
• vegetable broth
• spinach
• zucchini
• salt
• olive oil

Instructions

1. 1 Heat 1/4 cup olive oil in a large pot over medium heat. Add carrots, onion, kosher salt, parsley, black pepper, ginger, tarragon, and cumin; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes.
2. 2 Stir in lentils and tomatoes. Pour vegetable broth over all vegetables and stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer until lentils are tender, 45 to 50 minutes.
3. 3 Stir in spinach and zucchini; simmer until zucchini is tender, about 7 minutes. Remove from the heat and season to taste with salt. Drizzle 1 teaspoon olive oil over the soup before serving.

By Sassy Moroccan

Ingredients

• ✓ kosher salt
• black pepper
• salt
• lemon zest
• lemon juice
• spinach
• tomato
• butternut squash
• water
• ginger
• garlic
• yellow onion
• chicken thigh
• black pepper
• coriander
• paprika
• cumin
• cinnamon
• olive oil

Instructions

1. 1 Stir 2 tablespoons extra-virgin olive oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and black pepper together in a small bowl to form a paste. Toss 1 tablespoon spice paste with chicken thighs in a medium bowl and set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat remaining 2 tablespoons extra-virgin olive oil in the pot until shimmering, about 1 minute. Cook and stir onion and remaining 1 teaspoon kosher salt until onion is softened, about 6 minutes.
3. 3 Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 to 60 seconds. Stir in water, scraping up any browned bits from the bottom of the pot using a wooden spoon. Add chicken, butternut squash, and tomatoes with their juices; stir to combine, then spread mixture in an even layer. Close and lock the lid; move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts, about 3 minutes. Stir in lemon juice and zest; season with salt and black pepper.

By Alice Waugh

Ingredients

• ✓ kosher salt
• pine nut
• cilantro
• honey
• orange peel
• apricot
• chicken stock
• cinnamon stick
• ginger root
• garlic
• onion
• olive oil
• turmeric
• cardamom
• cayenne pepper
• paprika
• cumin
• coriander
• leg of lamb

Instructions

1. 1 Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
2. 2 Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
3. 3 Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
4. 4 Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.

By Jasmine

Ingredients

• ✓ kosher salt
• garlic
• mint
• greek yogurt
• salt
• olive oil
• red onion
• anaheim chile pepper
• carrot
• potato
• honey
• allspice
• clove
• cinnamon
• cayenne pepper
• paprika
• black pepper
• ginger
• coriander
• cumin
• olive oil
• pork loin roast

Instructions

1. 1 Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
2. 2 Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
4. 4 Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
5. 5 Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
6. 6 Place the pork into the prepared roasting pan and surround with vegetable mixture.
7. 7 Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
8. 8 Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
9. 9 Combine yogurt, mint, and garlic in a small bowl for sauce.
10. 10 Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.

By John Mitzewich

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
• 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
• brown sugar
• garlic powder
• paprika
• chipotle pepper
• chicken
• butter

Instructions

1. 1 Combine salt, brown sugar, garlic powder, paprika, and chipotle pepper in a bowl. Rinse and pat chicken dry. Rub with seasoning blend, placing any excess in the cavity.
2. 2 Allow to rest at room temperature for up to 90 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Place chicken in the bottom of a Dutch oven. Pour butter over the chicken. Cover.
5. 5 Bake in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest, uncovered, for 10 minutes.
6. 6 Carve chicken and spoon over pan drippings before serving.

By Charlie Ciborek

Ingredients

• ✓ kosher salt
• butter
• brussels sprout
• lime
• black pepper

Instructions

1. 1 Heat butter in a skillet over medium heat. Cook and stir Brussels sprouts in the melted butter until tender, 6 to 8 minutes. Squeeze lime juice over sprouts and season with kosher salt and pepper.

By mommyluvs2cook

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
• 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
• eggplant
• italian seasoning
• pizza sauce
• mozzarella cheese
• turkey pepperoni
• black olive

Instructions

1. 1 Slice ends off eggplant and cut into 3/4-inch rounds. Place on a baking sheet and sprinkle liberally on both sides with salt. Let sweat until most of the moisture seeps out, about 20 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Rinse eggplant completely, then pat dry. Return to the baking sheet and sprinkle with Italian seasoning.
4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven and top each slice with pizza sauce, cheese, pepperoni, and olives. Return to the oven and bake just until cheese is melted and sauce is heated through, about 5 minutes.

By LPEICHEL

Ingredients

• ✓ kosher salt
• sweet potato
• olive oil
• brown sugar
• cajun pepper seasoning

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place sweet potatoes, olive oil, brown sugar, Cajun seasoning, and salt in a large resealable plastic bag; shake to coat potatoes evenly. Transfer mixture to a baking dish.
3. 3 Bake in preheated oven, stirring occasionally, until sweet potatoes are tender, about 1 hour.

By Corinna

Ingredients

• ✓ kosher salt
• water
• baking soda
• pizza dough
• bratwurst

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet or line with foil.
2. 2 Stir together water and baking soda in a large saucepan. Bring to a boil.
3. 3 Meanwhile, turn dough out onto a lightly floured surface. Roll into a 10x12-inch rectangle. Cut dough into twelve 1-inch strips. Wrap each strip tightly around a bratwurst in a spiral, pinching edges to seal and leaving about 1/2 inch of bratwurst peeking out of each end.
4. 4 Add 3 wrapped bratwurst at a time to the boiling water. Boil for about 30 seconds. Transfer bratwurst to the prepared baking sheet. Sprinkle with salt. Repeat with remaining wrapped bratwurst.
5. 5 Bake bratwursts until golden brown, about 12 minutes. Cut each bratwurst crosswise into thirds. Serve with mustard.

By Juliana Hale

Ingredients

• ✓ kosher salt
• rutabaga
• olive oil
• sugar
• basil
• oregano

Instructions

1. 1 Place a rack in the center of the oven and preheat to 400 degrees F (200 degrees C).
2. 2 Place rutabaga in a large resealable plastic bag and drizzle olive oil over it. Seal the bag tightly and shake until rutabaga is nicely covered with oil. Open the bag and add salt, sugar, basil, and oregano. Seal the bag again and shake gently until spices are evenly distributed. Transfer rutabaga to a nonstick baking sheet.
3. 3 Roast in the preheated oven until tender and golden, stirring halfway through, about 40 minutes.

By Shannon Kelley

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
• shrimp
• olive oil
• butter
• garlic
• black pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Toss the shrimp in a bowl with the olive oil, melted butter, garlic, salt, and pepper; set aside for 10 minutes. Arrange the shrimp in a circular pattern in a round casserole dish.
3. 3 Bake in the preheated oven until the shrimp are pink and cooked through, about 15 minutes.

By TRAILINDAWG

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

Ingredients

• ✓ kosher salt
• olive oil
• chicken breast
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Rub olive oil over each chicken breast, then season both sides with salt and black pepper. Place the chicken skin-side down on a broiling pan.
2. 2 Broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest for 5 minutes before serving.

By Always Cooking Up Something

Ingredients

• ✓ kosher salt
• sweet potato
• thyme
• olive oil
• garlic
• red pepper flakes

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Combine sweet potatoes, thyme, olive oil, garlic, salt, and red pepper flakes in a bowl until evenly coated. Arrange coated sweet potato slices in a single layer on a rimmed baking sheet or 9x13-inch baking dish.
3. 3 Place baking sheet on the top rack of preheated oven; roast until sweet potatoes are tender and slightly browned, about 40 minutes.

By hhsandy

Ingredients

• ✓ kosher salt
• brussels sprout
• water
• sugar
• soy sauce
• olive oil
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F. Trim stems and remove wilted leaves from Brussels sprouts; rinse under cold water. In a large bowl, combine the water, salt, sugar, and soy sauce, stirring until all of the sugar and salt have dissolved. Add sprouts to the brine mixture (make sure they are submerged). Brine for 1 hour.
2. 2 Drain the Brussels sprouts, do not rinse. Toss the sprouts with olive oil and black pepper. Bake in an uncovered baking dish for 35 to 40 minutes, until crisp on the outside and tender on the inside, or desired doneness.

By Kikkoman

Ingredients

• ✓ kosher salt
• pork shoulder
• root beer
• liquid smoke
• garlic

Instructions

1. 1 Place pork roast in a slow cooker, rub with salt, and pour root beer, liquid smoke, and garlic over the top.
2. 2 Cook on Low for 8 to 10 hours. Remove pork to a bowl. Strain liquid through a fine-mesh strainer; discard liquid or save for another use (see Editor's Notes). Add garlic cloves back to pork. Shred pork using two forks. Serve with your favorite BBQ sauce.

By Emilycimino

Ingredients

• ✓ kosher salt
• pork shoulder blade roast
• canola oil
• taco seasoning mix
• chicken broth

Instructions

1. 1 Trim excess fat from pork; divide meat into 4 equal portions. Season each portion with salt.
2. 2 Heat canola oil in a skillet over medium-high heat. Cook pork, working in batches, until brown crust forms, about 8 minutes per side. Transfer to a plate and coat evenly with taco seasoning.
3. 3 Pour broth into a pressure cooker with rack insert; place pork on rack. Place lid on pressure cooker and lock; bring to low pressure over medium-low heat until pork is tender and shreds easily, about 45 minutes. Let pressure come down naturally, about 15 minutes. Shred pork using 2 forks.

By skewtour