Prosciutto (salt-cured Italian ham) is a nice topping for the creamy pea purée.
For added flair, sprinkle this refreshing citrus salad with flaky sea salt and toasted pecan halves.
Mashing the garlic with salt gives a smooth texture to the marinade and coats the chicken evenly.
This classic appetizer of clams on the half shell traditionally requires tedious shucking. In this easy version, we steam the clams first, making it a cinch to remove the top shell. You'll need about two cups of coarse salt to cover the bottom of you baking sheet; it will act a a stabilizer for the round clamshells, keeping them from moving around as you fill and bake them. Feel free to use any kind of coarse salt, including inexpensive pickling salt.
You can use unsalted butter if you prefer; just add a pinch of salt to season the mixture.
This is sheer elegance in its simplicity. You'll need about a box of coarse salt for an oyster bed.
This rich and intensely flavoured English-style soup will become a winter favourite. Use a three- to five-year-old Cheddar for the best flavour. At the end of cooking, adjust salt to taste if necessary, because the salt content of the cheese and broth varies. Pass the pepper mill at the table.
Prunes flavour this rich sweet-and-sour beef stew. If using beef stock instead of beer, reduce the salt by half.
Serve these vegetable samosa–inspired appetizers with plain Balkan-style yogurt mixed with chopped fresh coriander, salt and pepper for dipping.
Wake up inexpensive chicken drumsticks with this simple coating of 7 healthy spices -- cumin, coriander, cinnamon, lemon rind, salt, pepper and cayenne.
