I agree with Julia Child. Salt is an important ingredient in many, even most, recipes. I haven't quite caught on to the preference for Kosher Salt, though I do stock it and use it when called for. I find salt important, with care taken not to overdo its use.


Albuquerque Farmers Market Pasta
Aunt Sally's Brownies
Baguettes Plus
Baked Pasta with Blue Cheese and Tomatoes
Baked Pasta with Roasted Pumpkin
Black Bean Chili
Blackeyed Pea Soup with Greens
Brown Rice and Barley Salad
Brownies, both cakey and fudgy
Butterscotch Brownies
Cakey Cookies
Carrot Cake
Chocolate Chip Cookies With a Difference
Christmas Eve Kuchen
Cream Cheese and "Bacon" Sandwiches
Creamed Onions
Eggs Goldenrod
French Bread
Fresh Tart Cherry Pie
Hash of Vegetables
Hot Cocoa-with-a-difference
Irish Soda Bread
It's Not Chicken Salad
Lemon Filling and Sauce
Lemon Star Cookies
Marble Brownies
Mediterranean Salad
Oatmeal Cookies
Pecan Pie
Pie Crust, Traditional
Plum Tart
Potatoes Roasted with Sauteed Onions and Lots More!
Pumpkin Pie Filling (9-inch pie)
Pumpkin Quick-bread
Pumpkin Rolls, Two Ways
Risotto with Braised Pumpkin and Dried Cranberries
Roasted Vegetable Stew
Rolled Cookies
Russian Potato Salad
Savory Thanksgiving Vegetables
Shepherd's Pie, Vegetarian Version
Shredded Wheat Rolls
Soft Dinner Rolls
Summer Calzone
Summer Squash Relish
Susanina's Sandies
Tortellini Salad
Tortellini with Asparagus and Leeks
Vegetable Melange with Marjoram
Yellow Cake, Basic 1-2-3-4 Method