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Sea salt is produced by simple evaporation of sea water. Depending on the body of water, the salt will have different qualities: not just in flavor, based on the minerals in the local water, but also in the size and shape of the crystals. See our Salt Glossary for more on the different types of…
Continue reading “TIP OF THE DAY: Make Blueberry Salt”
Israeli salad (salat yerakot, vegetable salad*, in Hebrew) is a chopped salad of diced tomato and cucumber. It can also include bell pepper, onion, and parsley (that’s the way we like it). Other ingredients, such as carrot and ethnic-specific ingredients (more about that in a few paragraphs) can be added. The dressing is fresh lemon…
Continue reading “TIP OF THE DAY: Israeli Salad”
If you shake salt on your food, one of the easiest ways to add more flavor is to use a seasoned salt. Why not add other seasonings at the same time? Perhaps that’s why Lawry’s Seasoned Salt, created in 1938 to season the prime rib served at Lawry’s restaurant in Beverly Hills, has remained a…
Continue reading “TIP OF THE DAY: Blend Your Own Seasoned Salt”
Halibut wrapped in cedar grilling paper, for cooking on the stove top. It’s served with citrus pesto. Here’s the recipe. Photo courtesy Fire & Flavor. No grill? If you want an infusion of cedar flavor in your food, that’s no problem. Instead of a grill with cedar chips, get some cedar grilling papers. Made…
Continue reading “TIP OF THE DAY: Cedar Paper Grilling Wraps”
This recipe from the Williams-Sonoma Test Kitchen was so breathtaking, we traipsed through three different farmers markets to hunt down the beautiful heirloom carrots (and finally found them at Trader Joe’s). The recipe gave us an excuse to purchase sumac, a slightly tart and fruity spice popular in North African and Middle Eastern cooking. We’d…
Continue reading “TIP OF THE DAY: Spiced Roasted Carrots With Sumac”
