Is it a gimmick, or is it a serious cooking technique? Is it both? Who cares? Preparing and serving chocolate fondue in a bowl of primordial pink salt is easier, makes a snazzier presentation, and tastes better than conventionally prepared chocolate fondue. Salt bowls, which weigh in excess of six pounds, provide phenomenal thermal stability. This makes it very difficult to overheat the bowl and burn the chocolate. Once heated to the desired temperature, the salt bowl stays warm, keeping the fondue beautifully liquid during its fleeting existence before it’s gobbled up. And the salt. Because salt isn’t soluble in fat, the chocolate itself just luxuriates in the bowl, doing nothing. It’s the touch of heavy cream that transmits a kiss of salt to the fondue’s liquid body. Try cherry, orange, or traditional Angostura-style bitters to vary the flavors
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.