Tagged With salt

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Alison Roman's salted butter chocolate chunk shortbread cookies are everywhere. Bon Appétit, Eater, Nylon, Smitten Kitchen and The New York Times have covered them in glowing detail; The Cookies pop up on my Instagram discover feed literally every day. The best recipes are more than the sum of their parts, but the sheer volume of breathless, googly-eyed reviews suggest that a concerning number of people have lived deprived, salted-butter-cookie-less lives until now.

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If you've watched any appreciable number of cooking shows, you've most likely been instructed by some famous chef to "finish" your dish with a drizzle of oil, a sprinkling of salt, or some freshly chopped herbs. "Finishing" a dish, which is quite different than polishing one off, simply means adding those extra flourishes to help the food shine and become its best self.

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I like to divide my life into two eras: The time before I knew about preserved lemons and the time after I knew about preserved lemons. Unlike fresh lemon zest or juice, these funky little wedges add a bit of umami along with acidic brightness.

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It is with a heavy heart that I must inform you of a "smart salt shaker" called "The Smalt". Oddly, the shaking aspect of this shaker is still decidedly unplugged -- you still have do all the shaking; Smalt just "tracks" it for you. (And lights up. And plays music.) It is, essentially, the Juicero of seasoning.

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Though I never tire of roasted Brussels sprouts, I'm always looking for new ways to consume the little cabbage-like orbs. Shredded sprouts make a nice, sturdy salad base, but they're almost too sturdy. To make salad that's both tender and crisp, you'll need to grab the salt shaker.

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A good food gift doesn't need to be an expensive gourmet gift basket, but it should be thoughtful, delicious, and a little unexpected. These edible and drinkable presents are thoughtful and customisable, and will make your gift stand out in a sea of boring fruitcakes.

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At their chemical core, all salt is the same, but many of the fancy, special salts you can find differ in texture, flavour and price. Here's how to know when you should bust out the fancy Himalayan salt, or stick with table or kosher salt.