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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.