Skip to content

Type what you have

Cook with

kosher salt ×
Moroccan Preserved Lemons
Pantry African

Moroccan Preserved Lemons

5.0

Prep
10 min
Cook
Total
28392 min

Instructions

  1. 1 Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
  2. 2 Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.

By gartenfee

Serrano Hot Sauce
Pantry American

Serrano Hot Sauce

4.8

Prep
15 min
Cook
5 min
Total
1460 min

Instructions

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

By Jon Rachiele

Simple Chicken Brine
Pantry American

Simple Chicken Brine

4.7

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour warm water into a container that is twice the volume of the water.
  3. 3 Add salt, soy sauce, sugar, and olive oil; stir until sugar and salt have dissolved.
  4. 4 Allow brine to cool to room temperature.

By Jay

Real Aioli
Pantry American

Real Aioli

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice.
  2. 2 Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

By John Mitzewich

Rich Hollandaise Sauce
Pantry American

Rich Hollandaise Sauce

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Fill a small pot with water to a depth of 2 inches; bring to a simmer over medium heat.
  2. 2 Whisk egg yolks and 1 teaspoon lemon juice in a medium heatproof bowl until well combined and smooth. Set bowl over the simmering water and whisk constantly, moving bowl on and off heat occasionally, until thickened, light yellow, and doubled in volume. The mixture should "ribbon" slightly when a whisk comes in and out. Remove from heat.
  3. 3 Drizzle melted butter into the egg mixture, a few drops at a time, whisking constantly. Add remaining lemon juice in 2 batches as mixture thickens. Whisk constantly until all butter is incorporated. Whisk in salt and cayenne pepper. Serve immediately.

By NicoleMcmom

Pickled Peppers
Pantry American

Pickled Peppers

4.9

Prep
10 min
Cook
15 min
Total
505 min

Instructions

  1. 1 Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add bell peppers to boiling water mixture. Reduce heat to medium-low and simmer until peppers are softened, 8 to 10 minutes.
  2. 2 Transfer peppers and liquid to glass jars. Screw on the lids and refrigerate for 8 hours to overnight.

By Love2c0ok

Chef John's Fresh Tomato Sauce
Pantry Italian

Chef John's Fresh Tomato Sauce

4.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil in a saucepan over medium heat and add sliced garlic. Cook and stir for about 30 seconds before adding basil leaves. Sizzle garlic and basil in olive oil until the thinnest slices of garlic just start to turn golden. Quickly transfer in tomatoes. Add salt and pepper flakes (if using) and increase heat to medium-high.
  3. 3 Cook, stirring occasionally, until the mixture simmers and the tomatoes have completely collapsed and liquefied. Turn off the heat.
  4. 4 Using a strainer or colander, strain the sauce into another pot, pressing everything through with the back of a ladle or spatula, until nothing is left in the colander except the skins and seeds.
  5. 5 Place strained sauce back over medium heat and reduce to about 5 cups, or until desired thickness. Taste for seasoning and use immediately, or store in an airtight container until needed.

By John Mitzewich

Eastern North Carolina Barbecue Sauce with a West Coast Twist
Pantry American

Eastern North Carolina Barbecue Sauce with a West Coast Twist

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk honey, black pepper, red pepper flakes, salt, apple cider vinegar, and white distilled vinegar together in a bowl. Let sauce sit overnight to blend flavors together.
  3. 3 Serve and enjoy!

By John Mitzewich

Sous Vide Dill Pickles
Pantry American

Sous Vide Dill Pickles

5.0

Prep
10 min
Cook
150 min
Total
1660 min

Instructions

  1. 1 Layer cucumbers, garlic, and dill in a resealable plastic bag. Combine water, vinegar, kosher salt, and alum in a liquid measure; pour into the bag and seal securely.
  2. 2 Immerse the bag in a heat-proof container of water with a sous vide cooker. Set the temperature to 140 degrees F (60 degrees C) and cook for 2 1/2 hours.
  3. 3 Remove the bag and set aside to cool, about 1 hour. Transfer pickles and brine to a jar and refrigerate for 24 hours before serving.

By maskys

Brined and Roasted Whole Turkey
Pantry American

Brined and Roasted Whole Turkey

4.8

Prep
45 min
Cook
125 min
Total
670 min

Instructions

  1. 1 Stir cool water, salt, and sugar together in a large, clean stockpot until salt and sugar are completely dissolved. Submerge turkey in brine; cover and refrigerate for 8 to 14 hours.
  2. 2 Remove turkey from brine; rinse inside and out under cool running water for several minutes to remove all traces of salt. Pat dry with paper towels. Discard brine.
  3. 3 Preheat the oven to 450 degrees F (230 degrees C). Place turkey on a rack in a roasting pan.
  4. 4 Mix softened butter and pepper together in a small bowl; rub mixture under turkey skin. Brush melted butter onto turkey skin and pour wine into the pan.
  5. 5 Roast in the preheated oven for 25 minutes. Baste turkey and rotate the pan. Continue roasting until skin turns golden brown, about 25 minutes; baste again and rotate the pan.
  6. 6 Reduce the oven temperature to 325 degrees F (165 degrees C) and continue roasting, basting, and rotating the pan once more about halfway through the cooking time, until no longer pink at the bone and the juices run clear, 1 hour 45 minutes to 2 hours 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
  7. 7 Remove from the oven and let stand for 20 minutes before carving.

By Morton

Perfect Chicken Brine
Pantry American

Perfect Chicken Brine

4.8

Prep
15 min
Cook
30 min
Total
165 min

Instructions

  1. 1 Bring water, kosher salt, sugar, sage, basil, garlic, peppercorns, and bay leaf to a simmer in a large pot over medium-high heat; cook, stirring occasionally, until salt and sugar dissolve completely, about 20 minutes.
  2. 2 Remove from heat; cover and let steep for 20 to 30 minutes. Set pot in an ice bath and stir occasionally until brine cools to room temperature, 20 to 30 minutes. Refrigerate until fully chilled before using, at least 1 hour.

By Kate

The Best Classic Pesto
Pantry Italian

The Best Classic Pesto

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

By Nicole McLaughlin

Vegan Kimchi
Pantry Asian

Vegan Kimchi

5.0

Prep
60 min
Cook
Total
4500 min

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

Homemade Dill Pickles
Pantry American

Homemade Dill Pickles

3.7

Prep
15 min
Cook
5 min
Total
11540 min

Instructions

  1. 1 Combine water, salt, and garlic in a large saucepan. Add cloves, bay leaves, coriander seeds, and peppercorns. Stir until salt is dissolved. Heat over low heat for just a few minutes to bring water to room temperature. The water should not be warm.
  2. 2 Select a jar or crock large enough to hold the cucumbers, spices, and some brine. Place some dill flowers over the bottom and top with a few cucumbers. Alternate layers of dill and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Place a small ramekin on the pickles to weigh them down and ensure they stay below the surface of the brining liquid. Top with more brine and cover the crock. Reserve any extra brine to use during the fermentation process.
  3. 3 Place the crock where it can ferment at a temperature between 65 and 75 degrees F (18 to 24 degrees C). Let pickles ferment for a week, checking every day to ensure they remain submerged; add more brine if necessary. Small bubbles may appear; this is a normal product of the fermentation process.
  4. 4 After about eight days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill the jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.

By John Mitzewich

Pickled Banana Peppers
Pantry American

Pickled Banana Peppers

5.0

Prep
60 min
Cook
Total
1500 min

Instructions

  1. 1 Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar.
  2. 2 Mix canola oil, vinegar, water, salt, oregano, garlic, and sugar together in a large bowl until salt and sugar are dissolved. Pour over peppers in the jar; stir and refrigerator for 24 hours.
  3. 3 Stir peppers before serving; store remaining pickled peppers in the refrigerator.

By Jeni

The Best Lemon Vinaigrette
Pantry French

The Best Lemon Vinaigrette

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper together in a small bowl.
  3. 3 Slowly stream olive oil into vinegar mixture, whisking continuously, until well combined.
  4. 4 Add lemon juice and whisk to combine.
  5. 5 Pour vinaigrette into a screw-top jar or bottle; seal. Shake before serving.

By lukeder101

Roasted Garlic Aïoli
Pantry American

Roasted Garlic Aïoli

4.9

Prep
10 min
Cook
60 min
Total
165 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap completely in aluminum foil.
  3. 3 Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour.
  4. 4 Unwrap and allow to cool at room temperature, 5 to 10 minutes. Refrigerate until completely chilled, 30 minutes to 1 hour.
  5. 5 Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Mix in mayonnaise, lemon juice, Worcestershire sauce, and cayenne until well blended. Refrigerate until flavors combine, at least 1 hour.

By NB Roy

Herb Turkey Rub
Pantry American

Herb Turkey Rub

4.7

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Combine white wine Worcestershire sauce, olive oil, rosemary, thyme, onion, garlic, salt, and black pepper in a blender or the bowl of a food processor; pulse until well blended.
  2. 2 Transfer herb rub to a bowl; cover. Chill in the refrigerator before rubbing under turkey skin or injecting into meat as desired, at least 10 minutes.

By Vivian Herren

Pork or Poultry Brine
Pantry American

Pork or Poultry Brine

5.0

Prep
15 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Fill a large pot with water to about 3/4-full; add carrots, celery, onions, kosher salt, brown sugar, lemon slices, bell pepper, and garlic. Bring the mixture to a boil, reduce heat to medium-low, and simmer mixture for 10 minutes.
  2. 2 Let the brine cool at room temperature for 10 minutes before refrigerating to chill completely, at least 1 hour more.
  3. 3 Strain brine into a separate food-safe container.

By Anthony Henderson

Incredible Turkey Brine
Pantry American

Incredible Turkey Brine

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir together water, salt, brown sugar, Worcestershire sauce, garlic, thyme, rosemary, peppercorns, allspice berries, and bay leaf in a large pot; bring to a boil. Set aside to cool completely before brining turkey.

By Patrick

Romesco Sauce
Pantry American

Romesco Sauce

4.6

Prep
10 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
  3. 3 Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

By AngieItaliano

Zucchini Relish with Sweet Peppers
Pantry American

Zucchini Relish with Sweet Peppers

4.9

Prep
35 min
Cook
90 min
Total
605 min

Instructions

  1. 1 Toss zucchini, onion, and bell peppers with kosher salt in a large bowl until well combined; set aside for 8 hours.
  2. 2 Thoroughly rinse and drain zucchini mixture; transfer to a large pot; stir in sugar, vinegar, cornstarch, celery seeds, and turmeric. Cook over medium heat until thickened, about 50 minutes.
  3. 3 Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready, at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
  4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or a thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
  6. 6 Remove jars from the stockpot; rest on a wood or cloth-covered surface, several inches apart, until cool. Press centers lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Sarah Holbrook Walker