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Sea Salt

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ENTERTAINMENT
April 29, 2011
Q: Is sea salt a healthier option than regular table salt? A: Both sea salt and table salt are composed of sodium and chloride. Sodium is crucial to good health. It helps your body maintain a balance of fluids, keeps the nervous system running smoothly and influences muscle movement. But too much can cause high blood pressure. Aim to consume no more than the 2,300-milligram daily limit recommended by the American Heart Association. All salts add sodium to your diet. A teaspoon of a coarse variety, however, contributes slightly less than the same amount of the finer table salt.
FOOD
June 16, 2016
Makes 2 servings 4 slices of your bread of choice 1/4 cup crunchy peanut butter 1 cup sour cherries Sea salt, to taste 1. Toast bread, slather with crunchy peanut butter, stud with sour cherries, and sprinkle with sea salt. Per Serving (with wheat bread) : 458 calories; 16 grams protein; 61 grams carbohydrates; 6 grams sugar; 18 grams fat; no cholesterol; 433 milligrams sodium; 6 grams dietary fiber.
FOOD
July 24, 2015 | Samantha Melamed
Hug a lemon Many recipes call for half a lemon, or, say, half an onion. What happens to the other half? That's between you and the unseemly, plastic-wrap-strewn back of your refrigerator. A better solution is now available: silicone Food Huggers, available in a range of sizes to put the wraps on a variety of produce.  - S.M. Food Huggers, $9.99 for a four-pack at  Foodhuggers.com .   A creamy butter sans dairy and nuts A new peanut-butter alternative is on the market, and it's made in Lancaster.
FOOD
October 30, 2015 | Craig LaBan, Inquirer Restaurant Critic
A better butter  Just as Italians debate the subtleties of their finest olive oils, the French obsess over butters. One of my longtime favorites, Echiré, has been the butter gold standard at Bibou, and the equally wonderful Pamplie (with sea salt) lathers the baguettes at sister restaurant Le Chéri. But a new contender has arrived at Di Bruno Bros. in a big wicker basket from one of France's rock-star cheese mongers, Rodolphe Le Meunier. This "beurre de baratte" - churned in the old-school way as opposed to modern centrifuge methods - isn't le bonmarché at $12.99 a pound.
NEWS
April 19, 2012
For the beets: 4 medium yellow beets 1 to 2 teaspoons olive oil A few pinches sea salt 2 tablespoons agave nectar For the risotto: 2 tablespoons olive oil 1 teaspoon diced ginger 1 teaspoon diced garlic 1 cup sliced shiitake mushroom caps 2 cups arborio rice Approximately 1 to 2 teaspoons sea salt, to taste 5 cups water 1 cup soy or almond milk 1/4 cup...
FOOD
July 15, 2016
Makes 8 servings For the topping: 1/2 cup all-purpose flour 1/2 cup rolled oats 3 tablespoons light brown sugar 1/2 teaspoon ground cardamom 1/8 teaspoon fine sea salt 6 tablespoons cold unsalted butter, cubed For the filling: 4 cups blueberries 2/3 cup packed light brown sugar 2 tablespoons cornstarch 1/4 teaspoon fine sea salt 1/4 teaspoon finely grated lemon zest 1 tablespoon fresh...
FOOD
February 21, 2008
Let Craig LaBan have all the fun with diver scallops, as he did in this space last week? Another great two-scallop appetizer ($11) comes off the stove of Mike Stollenwerk at Little Fish. He whips up a cauliflower gratin of bechamel and fontina cheese, sears the salted-and-peppered scallops, and plates them atop a smudge of slightly sweet raisin emulsion made of sherry wine vinegar and oil. A dusting of sea salt at the very last moment gives the scallops a special crunch.
FOOD
April 11, 2013
Makes a generous 11/4 cups 1/3 cup plus 2 tablespoons    extra-virgin olive oil 1 cup raw unsalted cashews 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon sweet smoked paprika (pimento dulce) 1/2 jalapeno pepper, seeded and    coarsely chopped 3 tablespoons fresh lime juice 1/3 cup water 1 teaspoon coarse sea salt 1. Heat 2 tablespoons of the oil in a small skillet over medium-high heat until the oil shimmers.
FOOD
April 4, 2013
Makes 6 servings 1 pound lump or jumbo lump crabmeat 1/4 cup finely chopped flatleaf parsley 1 bunch scallions, roots trimmed, thinly sliced 3/4 cup fresh bread crumbs 2 large eggs 1/4 cup milk Pinch of cayenne pepper 1 teaspoon Worcestershire sauce Fine sea salt and freshly ground black pepper 3 tablespoons unsalted butter 1 lemon, thinly sliced, for garnish ...
FOOD
June 16, 2016
Makes 4 servings For the tenderloin: 1/3 cup soy sauce (or lower-sodium soy sauce) 1/3 cup packed light brown sugar 2 tablespoons sesame oil 2 tablespoons fresh ginger, peeled and roughly chopped 1 tablespoon fresh lemon juice 4 cloves garlic, finely chopped 1 tablespoon dry mustard 2 teaspoons coarsely ground black pepper 2 whole pork tenderloins (1 to 2 pounds total) For watermelon salad: 4 cups watermelon, cut into 1-inch cubes 1 tablespoon olive oil 1 teaspoons red wine vinegar 1/2 medium sweet onion, diced 2 tablespoons chopped fresh mint leaves Sea salt 1. To prepare the tenderloins, place all the marinade ingredients in a bowl, and whisk until the sugar is dissolved.
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FOOD
August 25, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 6-8 servings 51/4 ounces crustless day-old bread or firm bread 2 hard-cooked eggs, separated into yolks and whites 21/2 pounds hulled, peeled, seeded tomatoes (see note) 2 to 3 cloves garlic, chopped 1 teaspoon kosher or sea salt, plus more as needed 2 to 21/2 tablespoons Jimenez or good-quality Spanish sherry vinegar 1 cup extra-virgin olive oil, preferably hojiblanca or arbequina olive variety 31/2 ounces minced Iberian or cured ham, for garnish 1. Place the bread in a mixing bowl; barely cover it with water and let it sit for 10 to 15 minutes, then drain it and squeeze out the excess moisture.
FOOD
August 25, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 8-10 servings For the crust: A generous 6 ounces olive oil crackers, such as Ines Rosales brand Tortas With Sesame and Sea Salt (may substitute other savory olive oil crackers) 3/4 ounce raw almonds Scant 11/2 ounces (40 grams) aged Manchego cheese, grated Scant 3 tablespoons unsalted butter, melted For the filling: 21/2 to 23/4 tablespoons powdered gelatin, or more as needed 1/4 cup cold water 3 cups Classic Gazpacho (see related recipe)
NEWS
July 15, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
CLASSIC CHICKEN SALAD WITH GRAPES 4 cups chicken stock 2 cups white wine 2 carrots, peeled and roughly chopped 2 garlic cloves, peeled 1/2 small yellow onion 3 thyme sprigs 1 stalk celery, roughly chopped plus ¼ cup minced celery 4 boneless skinless chicken breasts 1 cup red grapes, halved 2 tablespoons minced shallot 1 tablespoon prepared horseradish 1/2 cup mayonnaise 1/2 cup fat-free plain Greek yogurt...
FOOD
July 15, 2016
Makes 4-6 servings 1/4 cup prepared horseradish (about half a 4-ounce jar) 4 garlic cloves, finely minced 1 tablespoon extra virgin olive oil, plus more for drizzling 1 tablespoon dark brown sugar 1 tablespoon fine sea salt plus more for sprinkling 1 teaspoon freshly cracked pepper One 2-pound flank steak 11/2 pounds cherry or cocktail tomatoes on the vine   1. Whisk together the...
FOOD
July 15, 2016
Makes 8 servings For the topping: 1/2 cup all-purpose flour 1/2 cup rolled oats 3 tablespoons light brown sugar 1/2 teaspoon ground cardamom 1/8 teaspoon fine sea salt 6 tablespoons cold unsalted butter, cubed For the filling: 4 cups blueberries 2/3 cup packed light brown sugar 2 tablespoons cornstarch 1/4 teaspoon fine sea salt 1/4 teaspoon finely grated lemon zest 1 tablespoon fresh...
FOOD
June 16, 2016
Makes 2 servings 4 slices of your bread of choice 1/4 cup crunchy peanut butter 1 cup sour cherries Sea salt, to taste 1. Toast bread, slather with crunchy peanut butter, stud with sour cherries, and sprinkle with sea salt. Per Serving (with wheat bread) : 458 calories; 16 grams protein; 61 grams carbohydrates; 6 grams sugar; 18 grams fat; no cholesterol; 433 milligrams sodium; 6 grams dietary fiber.
FOOD
June 16, 2016
Makes 4 servings For the tenderloin: 1/3 cup soy sauce (or lower-sodium soy sauce) 1/3 cup packed light brown sugar 2 tablespoons sesame oil 2 tablespoons fresh ginger, peeled and roughly chopped 1 tablespoon fresh lemon juice 4 cloves garlic, finely chopped 1 tablespoon dry mustard 2 teaspoons coarsely ground black pepper 2 whole pork tenderloins (1 to 2 pounds total) For watermelon salad: 4 cups watermelon, cut into 1-inch cubes 1 tablespoon olive oil 1 teaspoons red wine vinegar 1/2 medium sweet onion, diced 2 tablespoons chopped fresh mint leaves Sea salt 1. To prepare the tenderloins, place all the marinade ingredients in a bowl, and whisk until the sugar is dissolved.
FOOD
June 9, 2016
Serves 6 to 7 as a vegan center-of-the plate dish 2 pounds beets 21/4 teaspoons sea salt, plus more to taste 9 ounces (11/4 cups) Beluga lentils 4 ounces carrots, finely diced 3 cloves garlic 1 dried chili de árbol 6 to 8 ounces tender beet greens or rainbow chard 2 tablespoons extra-virgin olive oil 1 large red onion (8-9 ounces), quartered and thinly sliced 11/2 tablespoons balsamic vinegar 1 recipe Agave Lemon Vinaigrette (see note)
TRAVEL
April 18, 2016 | By Larissa and Michael Milne, For The Inquirer
MODENA, Italy - As we ascended the winding stairs into the garret of Acetaia Giuseppe Giusti, a familiar musky grape aroma wafted over us, one that had we had previously associated with ancient wine cellars carved out of chalky loam. However, it was not wine we were going to taste, but another product of grapes, authentic Balsamico di Modena, the globally renowned vinegar that, in some cases, is so precious it is served via eyedropper. Modena is a city of contrasts. Two prominent buildings pierce the azure Italian sky; the 12th-century white-marble-clad cathedral and the racy, yellow curved roof of the Enzo Ferrari museum.
FOOD
March 4, 2016
Makes a generous 2 cups 1/2 teaspoon nigella seed (also called kalonji or black onion seed) 1/2 teaspoon cumin seed 1/2 teaspoon fennel seed 2 crisp green apples, such as Granny Smith Grated zest and juice of 1 lemon Generous pinch sugar, or as needed Pinch sea salt, or as needed 11/4 cups plain, low-fat Greek-style yogurt 2 tablespoons coarsely chopped mint 1. Lightly toast the nigella, cumin, and fennel...
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