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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?