Type what you have

Ingredients

• ✓ kosher salt
• lemon
• water

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

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
• lemon
• cayenne pepper
• vermicelli
• parsley
• cilantro
• water
• flour
• green lentil
• chickpea
• water
• celery
• tomato
• chicken broth
• tomato paste
• garlic
• cinnamon
• black pepper
• ginger
• cumin
• coriander
• paprika
• yellow onion
• lamb shoulder
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered, about 5 minutes.
3. 3 Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant, 30 seconds to 1 minute.
4. 4 Add tomato paste and cook and stir for about 1 minute.
5. 5 Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.
6. 6 Once soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
7. 7 Mix flour and 2 tablespoons cold water in a small bowl and drizzle slurry into the soup to thicken.
8. 8 Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.
9. 9 Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened, about 20 more minutes.
10. 10 Stir in vermicelli pasta and cook until tender, 10 to 15 minutes. Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.
11. 11 Serve immediately with a drizzle of olive oil.

By John Mitzewich

Ingredients

• ✓ kosher salt
• sriracha hot sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.
2. 2 Mix salt and sriracha hot sauce together in a small bowl. Spread mixture onto the prepared baking sheet.
3. 3 Place the baking sheet in the preheated oven and turn off the heat; let sit in the oven without opening the door, about 3 hours. Stir salt mixture, breaking up any clumps. If not completely dry, repeat the process and check after 1 hour.
4. 4 Place dry salt mixture in a food processor and pulse for a few seconds until clumps are gone.

By What's for dinner, mom?

Ingredients

• ✓ kosher salt
• celery leaf

Instructions

1. 1 Line a microwave-safe plate with a paper towel. Place celery leaves in a single layer on the paper towel; cover with a second paper towel. Microwave leaves, rearranging if needed, in 30-second intervals until dry and crispy. Uncover and cool, about 10 minutes.
2. 2 Measure out 2 tablespoons celery leaves and crumble with your fingers. Add to salt and mix well. Briefly pulse in a spice grinder if desired.

By CarolynCooks

Ingredients

• ✓ kosher salt
• cabbage
• caraway seed

Instructions

1. 1 Remove and discard the core of the cabbages, then finely shred.
2. 2 Combine 1/2 of the shredded cabbage with 1/2 of the salt in a large bowl; massage and squeeze for several minutes until the cabbage softens; it will be quite moist. Repeat with the remaining cabbage and salt. Leave cabbage at room temperature for 8 hours or overnight.
3. 3 Inspect two 1-liter (35-ounce) jars for cracks and rings or lids for rust, discarding any defective ones. Immerse in simmering water for about 10 minutes. Wash new, unused lids and rings in warm soapy water.
4. 4 Squeeze cabbage and discard any excess liquid. Mix in caraway seeds and transfer to the prepared jars. Wipe the rims with a clean cloth, then screw on lids. Set jars in a cool, dark place on a towel, as they may leak during the fermentation process.
5. 5 Ferment for 2 to 3 weeks, to taste. Once sauerkraut is ready, store jars in the fridge to slow the fermentation process. Sauerkraut will keep in the fridge for several months.

By Olenka

Ingredients

• ✓ kosher salt
• water
• wheat berry

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot). Add water and wheat berries; stir once. Close and lock the lid. Select Manual pressure according to the manufacturer's instructions and set the timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes, then switch to the quick-release method, about 5 minutes. Unlock and remove the lid.
3. 3 Drain wheat berries and mix in salt.

By Cindy Spalding

Ingredients

• ✓ kosher salt
• radish greens
• olive oil

Instructions

1. 1 When cutting off the greens of each radish, leave 1/4 inch of the radish attached to the greens. Place in a bowl. Add olive oil and salt, and toss to combine.
2. 2 Preheat an air fryer to 360 degrees F (180 degrees C) for 5 minutes while the radish greens absorb the oil.
3. 3 Place greens in the air fryer, radish slice-down. Cook for 6 minutes. Transfer to a paper towel-lined plate and let cool for 3 minutes. Snack immediately.

By Soup Loving Nicole

Ingredients

• ✓ kosher salt
• lemon
• lemon juice
• olive oil

Instructions

1. 1 Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
2. 2 To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

By THOMASSHERBOURNE

Ingredients

• ✓ kosher salt
• water
• white sugar
• salmon fillet

Instructions

1. 1 Whisk together cold water, salt, and sugar in a large bowl until sugar and salt are completely dissolved. Set brine aside.
2. 2 Cut salmon along one side of the center connective tissue to the skin but not through. Turn the knife parallel to the cutting board and cut salmon meat from skin. Repeat on the remaining side; discard skin and connective tissue. Cut each fillet into 1/4-inch slices.
3. 3 Working in batches of 5, place slices in brine for 3 minutes. Use a slotted spoon to remove cured slices to a wire rack; blot gently with paper towels.
4. 4 Arrange cured salmon in a single layer on a platter, cover with plastic wrap, and refrigerate until chilled, 2 hours to overnight.

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
• masa harina
• water

Instructions

1. 1 Add masa harina to a large bowl; add water and salt. Stir with your fingers until dough starts to pull together.
2. 2 Knead for a few minutes until smooth and texture resembles modeling clay or putty. Add more water if dough is too dry and more flour if too wet.
3. 3 Place a damp towel over dough to keep it from drying out. Let rest for 20 to 30 minutes.
4. 4 Cut a resealable plastic bag into 2 rounds the same size as your tortilla press; set aside. Place a clean kitchen towel over a pie dish for cooked tortillas; set aside
5. 5 Place 1 plastic round on bottom of the tortilla press. Pull off a little piece of dough, enough to roll into a 1 1/2-inch, about 1-ounce ball. Place dough ball in center of plastic round and press down lightly; cover dough with remaining plastic round.
6. 6 Fold tortilla press over, applying pressure to lever arm until tortilla flattens to desired thickness.
7. 7 Open tortilla press; peel off top plastic round. Align your index finger on edge of bottom plastic round at edge of tortilla; flip it over into your other hand using your index finger. Carefully peel off plastic.
8. 8 Gently slide tortilla, with your palm up, into a hot, dry skillet over medium- to medium-high heat. Cook 1 side for 30 to 45 seconds; flip and cook other side for 1 minute. Flip and press once or twice with a spatula until tortilla puffs up slightly; cook for 30 seconds. Flip and cook 5 to 10 seconds.
9. 9 Quickly transfer tortilla to the prepared pie dish; fold towel over to keep warm. Repeat pressing and cooking with the remaining dough, stacking and wrapping tortillas.
10. 10 Leave tortilla stack wrapped until soft and supple, at least 15 minutes.

By John Mitzewich

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
• 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
• water
• white sugar
• mesquite marinade

Instructions

1. 1 Pour water into a large brining container. Add sugar and salt; stir until dissolved. Mix in the marinade until brine is combined.

By duboo

Ingredients

• ✓ kosher salt
• heavy cream
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Place a 1-pint wide-mouth Mason jar in the freezer until chilled, about 5 minutes.
2. 2 Place cream, condensed milk, vanilla, and salt into the chilled jar. Beat with an electric hand mixer fitted with only one beater until thickened to the consistency of soft serve, 2 to 3 minutes, gradually increasing mixer speed from low to high. If desired, stir in any mix-ins with a long-handled spoon, making sure to leave at least 1/2 inch headspace. Seal the jar and freeze until hardened, about 4 hours.

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
• avocado
• lemon
• hot sauce

Instructions

1. 1 Slice the meat of each avocado half 3 or 4 times in one direction, turn avocado and slice 3 or 4 more slices perpendicular to the first slices creating 8 to 12 small cubes still attached to the peel.
2. 2 Drizzle lemon juice over each avocado and top with kosher salt. Drizzle hot sauce over each. Eat with a fork or spoon.

By OxPatchReb

Ingredients

• ✓ kosher salt
• plain greek yogurt
• self-rising flour
• butter

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Dust a cutting board with self-rising flour.
2. 2 Place Greek yogurt in a bowl. Add 1 1/4 cups self-rising flour and stir until mixture forms a ball. Turn out ball onto the cutting board and knead until smooth.
3. 3 Cut dough into 4 equal portions. Roll each portion into ropes. Cut one rope into 1-inch pieces and place pieces in the basket of the air fryer.
4. 4 Cook for 3 minutes. Shake and cook 3 additional minutes. Brush each pretzel bite with melted butter and cook 3 minutes more.
5. 5 Transfer pretzel bites to the prepared baking sheet using tongs. Brush with melted butter again and sprinkle with kosher salt. Repeat with remaining ropes.

By Soup Loving Nicole

Ingredients

• ✓ kosher salt
• salmon fillet
• white sugar
• liquid smoke

Instructions

1. 1 Rinse salmon with water; pat dry with paper towels.
2. 2 Lay a piece of plastic wrap onto a flat surface. Mix together kosher salt and sugar in a small bowl. Pour 1/2 of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
3. 3 Fold plastic wrap around salmon until secure; cover with a second layer of plastic wrap.
4. 4 Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface is silky, about 48 hours.
5. 5 Fill a large bowl with ice water. Fill a second bowl with cold water and 3 drops liquid smoke.
6. 6 Unwrap salmon and dip in liquid smoke mixture to rinse. Remove to ice water and let sit, submerged, for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops liquid smoke to ice water each time.
7. 7 Dry salmon with paper towels. Slice with a sharp knife, starting at the thin edge.

By Wacky Noodles

Ingredients

• ✓ kosher salt
• cream of mushroom soup
• beef gravy
• marsala wine

Instructions

1. 1 Whisk together condensed soup, beef gravy, and Marsala wine in a saucepan. Bring to a simmer over medium heat and cook for 10 minutes, whisking frequently. Season with kosher salt before serving.

By JNIETO1

Ingredients

• ✓ kosher salt
• white sugar
• olive oil
• lemon
• lemon extract

Instructions

1. 1 Mix sugar, olive oil, salt, lemon zest, and lemon extract together in a bowl until blended. Spoon into a 1-pint jar; tighten the lid.

By NYNABOO

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
• lime
• ice cube
• mezcal
• grapefruit soda

Instructions

1. 1 Rub the cut side of a lime wedge around the edge of the glass. Place salt on a plate and invert glass into salt to rim the glass. Fill glass with ice. Squeeze juice from the same lime wedge into the glass. Pour mezcal over ice, then top with grapefruit soda. Garnish with remaining lime wedge.

By France Cevallos

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