For hundreds of thousands of years, we burned bones in the fire and then broke them open to slather our food (and faces and bodies) in the butter-fine marrow. Scooped from roasted veal bones and spread on a wedge of crusty bread, marrow is so rich and flavorful that it threatens to overwhelm. And that’s where the salt comes in. The strident mineral tones of a coarse sel gris penetrate through the fatty richness, letting fly its myriad dimensions—like cutting a ruby from a hunk of Burmese rock. If marrow hadn’t been created by nature, it would have been necessary to invent it just to have a food that strikes so squarely at the core of the eating experience. If it weren’t for sel gris, nature’s felicity would all be for naught.
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.