Salting is a way. It’s the path you take. It lets you discover a passage through the brambles, defines the terrain ahead, sets you on a lost trail, and, toward the summit, reveals key ledges and handholds. The better your use of salt, the higher you can climb and the more enjoyable the ascent. And the view from up top is worth it. The Meadow Martini is a diamond-perfect expression of salt’s power to offer the clearest imaginable view of the most magical possible vista. Crushed Tasmanian pepperberries send blossoms of hydrangea crimson into the translucent liquid of the gin, unleashing extravagant botanical flavors. Tasmanian pepperberry (Tasmannia lanceolata) is sometimes used as a substitute for Szechuan pepper, though it harbors none of the heat and frankly bears no resemblance. If you can’t locate any, substitute a few petals of dried hibiscus or just enjoy your martini in its classic perfection, an arc of Shinkai Deep Sea salt as its only embellishment. Shinkai imparts to the lips the felicitous texture of confetti, and the unalloyed flavor of happiness itself.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.