While you can use them in cooking, they are best when used as finishing salts. Add them to your completed dishes just before serving.
Margie is a trusted home cook immersed in German foodways.
I put the fancy salts on the table so everyone can season to taste.
Abbie is a trusted source on General Cooking.
I put a salt buffet out with a tequila shot bar a couple weeks ago ... just sayin'
If your himalayian salt is a fine salt...my recipe for crack cookies will be a good recipe for you. The salt intensifies the chocolate...oh yum! http://food52.com/recipes.... The alder smoked salt is so good on roasted asparagus.
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
When You Just Wanna Cook
Vintage Never Goes Out of Style
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)