It’s easy to rely on salt to season our food, but there’s a treasure trove of flavors waiting to be unlocked without it. From the warmth of garlic and the punch of pepper to the freshness of lemon and ...
What makes a recipe your own? Cooking contests usually ... In other words, “1/4 teaspoon salt” isn't creative material, but explaining how you use the salt is. How's that – clear as mud?
including Pascal Aussignac's pan-fried hake recipe, Chris Horridge's oysters in tempura batter, and Nathan Outlaw's Cornish salt pollock, squid and mussel stew. A kitchen without salt is a kitchen ...