There is only one ingredient that is used in every burger recipe. It is not the all-beef patty (burgers can be made from pork, ostrich, bison, portobello, soy, lamb, turkey); it’s not the sesame seed bun (there is baguette, millet loaf, no bun at all); it’s not the special sauce, lettuce, cheese, pickles, onions, etcetera, etcetera. All are optional. It’s salt. You cannot make a great burger without it. I’ve never seen a recipe that didn’t call for anywhere from a pinch to a teaspoon. Yet rarely if ever does a recipe name specifically which salt might be the best one for the job. Salt should improve a burger in three ways. It should expand the fullness and complexity of the meat’s own flavor by lending complementary mineral depth. It should produce a layering of flavors, presenting more or less of itself unpredictably with every bite. It should lend a crunch of texture that calls attention to itself by contrasting with the succulence of the meat and signaling the flavor dynamics of the sandwich to your mind and your palate. In other words, it should do its work, do it in a disciplined manner, and communicate the work it has done effectively. Sel gris is chunky, moist, and packed with fresh minerals—perfect for the job.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.