Search Results for “salt

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10649
basic-seasoned-salt

Basic Seasoned Salt

Virtually every recipe cooked on the grill calls for salt and pepper. In a perfect world, you’d dose the salt and grind the pepper fresh ...

by Steven Raichlen

15084
the-basic-dry-cure

The Basic Dry Cure

The following basic dry cure can be used to make any kind of cured product, but it is especially fine with pork. You can use either what’...

by Michael Ruhlman

6894
seasoning-salt

Seasoning Salt

This invaluable seasoning stands next to our stove for tossing into mushrooms, vegetables, soups, and stews. It keeps indefinitely, use ...

by Amy Farges

2948
blackening-spice

Blackening Spice

This it is a boon to the cook’s pantry. Use it on seafood such as red snapper, swordfish, catfish, shrimp, and scallops. This mixture is ...

by Diane Morgan

7589
foolproof-roast-turkey

Foolproof Roast Turkey

I know of very few people who don’t get anxious at the prospect of roasting a turkey. Because the breast cooks more quickly than the dark...

by Sally Schneider

15090
spicy-dry-rub-for-pork

Spicy Dry Rub for Pork

 This dry rub is excellent on just about any cut of pork, shoulder, loin or tenderloin, whether you plan to smoke it, roast it, or grill ...

by Michael Ruhlman

20471
juniper-brine

Juniper Brine

There are two reasons I am very specific about the salt called for in this recipe. First, I want to use a salt that is 100 percent sodium...

by Diane Morgan

2925
grill-every-day-spice-rub

Grill Every Day Spice Rub

This is my favorite big-flavored spice blend, guaranteed to ignite great taste when rubbed on shrimp, scallops, chicken, beef, lamb, buf...

by Diane Morgan

6922
cooling-spice-blend-with-black-salt

Cooling Spice Blend with Black Salt

In Hindi, chaat means “lick” and this finger-licking blend has a salty, addictive edge to it. The sulfurlike aroma and the flavor remini...

by Raghavan Iyer

2708
salt-cod-in-the-style-of-marechiara

Salt Cod in the Style of Marechiara

I prefer olives with the pits—I think they have better flavor. Adding the olives directly to the oil after the garlic has browned will gi...

by Lidia Bastianich

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