Salt that is everywhere is nowhere. Burying food in layers of salted homogeneity gives you nothing so much as a lot of salt. Yes, salt can be used to subjugate other flavors, bending them to an evil imperial will, enslaving them to the offensive goal of not offending anyone. The dark lords of homogenous salting hold cocktail parties where they try to keep everybody in the usual safe conversational ruts—children, sprinkler systems, geopolitics—while you, a rebel with your feathered hairdo or cinnamon buns attached to the sides of your head, try to bring light, freedom, and individual expression to the sensory galaxy. Allow your ingredients to converse, each reflecting upon what it has to say before sharing with the others. Heavily salted breads and presalted butter have possibly done more than any other two foods to reduce the net amount of mirth and pleasure experienced on earth. Unsalt them, and then set them free with your salt. A small amount of salt can be added to round out the bread’s toasty flavors without detracting from the salt’s romp through fields of buttered grain.
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.