Salt that is everywhere is nowhere. Burying food in layers of salted homogeneity gives you nothing so much as a lot of salt. Yes, salt can be used to subjugate other flavors, bending them to an evil imperial will, enslaving them to the offensive goal of not offending anyone. The dark lords of homogenous salting hold cocktail parties where they try to keep everybody in the usual safe conversational ruts—children, sprinkler systems, geopolitics—while you, a rebel with your feathered hairdo or cinnamon buns attached to the sides of your head, try to bring light, freedom, and individual expression to the sensory galaxy. Allow your ingredients to converse, each reflecting upon what it has to say before sharing with the others. Heavily salted breads and presalted butter have possibly done more than any other two foods to reduce the net amount of mirth and pleasure experienced on earth. Unsalt them, and then set them free with your salt. A small amount of salt can be added to round out the bread’s toasty flavors without detracting from the salt’s romp through fields of buttered grain.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.