Type what you have

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
• 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
• 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

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
• 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
• turkey
• black pepper
• stuffing
• heavy cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Lay deboned turkey, skin-side down, on the cutting board and even out the meat as much as possible. Slice through the thicker areas of breast meat as needed and rearrange over thinner parts to create an even thickness of meat all over.
3. 3 Season turkey with salt and black pepper. Press stuffing all over the surface of the meat.
4. 4 Fold long edges of the turkey around stuffing into the center of the bird and carefully turn turkey seam-side down. Tie the leg-end of the turkey with kitchen twine to cinch the turkey together. Repeat ties at 2-inch intervals along the length of the turkey, ending with a single tie along the length of the turkey. Season with salt and transfer turkey to a large roasting pan.
5. 5 Roast turkey in the preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to roast until an instant-read thermometer inserted into the thickest part of the turkey reads 155 degrees F (68 degrees C), about 1 1/2 hours.
6. 6 Remove from the oven and transfer turkey to a platter. Remove and discard twine. Let rest until internal temperature increases to 165 degrees F (74 degrees C), about 20 minutes.
7. 7 While the turkey is resting, place the roasting pan over medium-high heat and stir cream into the pan drippings. Cook and stir until sauce thickens and reduces, 3 to 7 minutes. Pour through a fine mesh sieve into a gravy boat or bowl.
8. 8 Slice turkey crosswise and top slices with gravy.

By John Mitzewich

Ingredients

• ✓ kosher salt
• yellowfin tuna
• black pepper
• bread crumb
• olive oil

Instructions

1. 1 With a sharp knife, cut tuna into 4 pieces for an appetizer portion, or 2 large pieces for a dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
2. 2 Season tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place tuna in the pan and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from the pan. Tuna will be very rare.
3. 3 Slice each piece into 1/4-inch thick slices, and fan out on a serving plate. Enjoy plain, or with condiments of your choice.

By ATOMICLUSH

Ingredients

• ✓ kosher salt
• rib-eye steak
• black pepper
• vegetable oil
• butter

Instructions

1. 1 Salt both sides of steaks with 1/2 teaspoon Diamond Crystal kosher salt per steak. Place steaks in an airtight container and refrigerate 48 hours.
2. 2 Remove steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steaks with black pepper.
3. 3 Heat a cast-iron skillet over medium-high heat until very hot. Add vegetable oil; heat until oil shimmers.
4. 4 Carefully place steaks in skillet. Cook until brown and hard-seared on one side, 4 to 5 minutes.
5. 5 Flip steaks; top with 1 teaspoon butter. Cook until desired doneness, or 3 to 4 minutes more. You may need to cook steaks in batches depending on the size of your cast-iron skillet. Keep cooked steaks in a 170 degrees F ( 77 degrees C) oven until ready to serve.

By Diamond Crystal Salt

Ingredients

• ✓ kosher salt
• prime rib roast
• garlic
• dijon mustard
• rosemary

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Make small cuts over the surface of the roast. Fill cuts with garlic slices. Generously salt the entire roast. Spread a thin layer of Dijon mustard over the entire roast. Generously sprinkle mustard coating with rosemary leaves. Place roast, bone-side-down, in a roasting pan.
3. 3 Bake in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Place a meat thermometer in the thickest part of meat, not touching the bone. Cook to desired doneness, or until meat reaches 145 degrees F (65 degrees C) for medium, about 1 1/2 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

By Sandy

Ingredients

• ✓ kosher salt
• red potato
• garlic scape
• olive oil
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut 6 18-inch pieces of aluminum foil and set aside.
2. 2 Combine the potatoes and scapes in a mixing bowl. Drizzle with olive oil; season to taste with salt and pepper. Divide the mixture among the pieces of aluminum foil and fold the edges of the foil over the potato mixture to seal the packets.
3. 3 Place the packets onto the preheated grill and close the lid. Cook until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes. Rotate the packets halfway through cooking.

By VRCOOK

Ingredients

• ✓ kosher salt
• spinach
• egg
• olive oil
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds.
3. 3 Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheesecloth.
4. 4 Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth.
5. 5 Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
6. 6 Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
7. 7 Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife.
8. 8 Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
9. 9 Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness.
10. 10 Change the pasta maker's attachment to the preferred noodle shape; cut pasta with the pasta maker.
11. 11 Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes.
12. 12 Remove from the water with tongs; transfer to a bowl.

By The Late Night Gourmet

Ingredients

• ✓ kosher salt
• sugar snap pea
• olive oil
• shallot
• thyme

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread sugar snap peas in a single layer on a baking sheet and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
3. 3 Bake in the preheated oven until tender yet firm, 6 to 8 minutes.

By CJCOLLINS

Ingredients

• ✓ kosher salt
• olive oil
• shallot
• baby spinach
• black pepper

Instructions

1. 1 In a large skillet, heat olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.

By motherteresa

Ingredients

• ✓ kosher salt
• prime rib roast
• butter
• black pepper
• herbes de provence

Instructions

1. 1 Bring rib roast to room temperature, 2 to 6 hours. Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Mix butter, pepper, and herbes de Provence together in a small bowl until well combined. Spread mixture evenly over roast. Season generously with salt.
3. 3 Roast in the preheated oven for 20 minutes. If your roast is larger or smaller than 4 pounds, multiply the exact weight times 5 minutes and adjust cooking time accordingly.
4. 4 Turn the oven off; do not open the door. Leave roast in the oven for 2 hours. The trapped oven heat will finish cooking the roast.

By John Mitzewich

Ingredients

• ✓ kosher salt
• cooking spray
• russet potato
• olive oil
• black pepper

Instructions

1. 1 Preheat an air fryer to 380 degrees F (190 degrees C). Spray the basket with nonstick spray.
2. 2 Cut potato in half lengthwise, then into 1/4-inch slices. Cut slices into 1/4-inch sticks. Put fries into a bowl and rinse well under cold running water. Drain and pat dry with paper towels.
3. 3 Transfer dried fries to a bowl. Add oil and toss until well combined. Sprinkle with salt and season with pepper; toss to combine. Working in batches if necessary, place fries into the prepared basket; spread in an even layer and don't overlap.
4. 4 Cook in the preheated air fryer for 7 minutes. Turn fries and cook until golden brown and crisp, 7 to 9 more minutes. Remove from the air fryer and sprinkle with more salt to taste.

By LeAnte

Ingredients

• ✓ kosher salt
• poultry seasoning
• onion powder
• black pepper
• vegetable broth
• water
• cranberry juice

Instructions

1. 1 Combine salt, poultry seasoning, onion powder, and black pepper in a large stockpot; pour in vegetable stock, water, and cranberry juice and bring to a boil. Reduce heat to medium-low; simmer 20 minutes. Remove from heat; cool to room temperature.
2. 2 Submerge a turkey into cooled brine; refrigerate 12 to 16 hours. Drain turkey; pat dry before roasting according to your recipe's instructions.

By Blair

Ingredients

• ✓ kosher salt
• water
• white sugar
• pork chop
• thyme
• rosemary

Instructions

1. 1 Whisk water, sugar, and salt together in a bowl; pour into a gallon-sized resealable plastic bag. Add pork, thyme, and rosemary, coat pork with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove pork chops from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill until no longer pink in centers, about 10 minutes per side. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By Marianne

Ingredients

• ✓ kosher salt
• sweet potato
• canola oil
• pepper
• garlic powder
• paprika

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Cut sweet potato into 1/2-inch wide fries. Place in a bowl with canola oil; toss to coat. Season with salt, pepper, garlic powder, and paprika; mix until all fries are evenly coated.
3. 3 Working in batches if necessary, place an even layer of fries in the air fryer basket.
4. 4 Cook in the preheated air fryer until golden, about 10 minutes. Repeat to cook remaining fries.
5. 5 Serve hot and enjoy!

By Deb C

Ingredients

• ✓ kosher salt
• butter
• flour
• garlic salt
• milk
• spinach

Instructions

1. 1 Melt whipped butter in a small saucepan over medium heat; stir flour, garlic salt, and kosher salt into melted butter until smooth.
2. 2 Whisk in low-fat milk, bring to a simmer, and reduce heat to low. Simmer sauce until thickened, whisking constantly, about 1 minute.
3. 3 Stir spinach into sauce and heat until warmed through, 1 to 2 more minutes.

By Holiday Baker

Ingredients

• ✓ kosher salt
• brussels sprout
• olive oil
• black pepper
• balsamic vinegar
• honey

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
3. 3 Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.

By cdbruss