Paola Bacchia's note from Adriatico: Stories and recipes from Italy's Adriatic ... The traditional way is to only use coarse salt, but I’m afraid I am not willing to risk a dreaded crack ...

The debate between white and pink salt being healthier has been going on for a long time. So, here is a detailed comparison ...

And that specific issue gets at a bigger one: A store-bought seasoning blend allows for almost no customization when cooking ... salt could end up resembling a powder. Try to work with coarse ...

That may make you think that you must cook dishes at home that are just ... 400 to 500 grams block of pork shoulder (buta-katarosu), 2 tsp coarse salt (2 percent of the weight of meat), 1/4 ...

1. Grate the potatoes and onion. Transfer the mixture to a clean dishtowel and wring out as much liquid as possible. Transfer ...

2. In the remaining oil, fry the carrots and onions until soft, then add 4 cloves, minced garlic and cook for a minute. 3. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper.

Keep family day simple with your own roast turkey breast. Pair it with these oven-roasted sweet potatoes and onions: Heat ...

Cook the second side for five minutes. Transfer the latkes to paper towels to absorb excess oil. Sprinkle with coarse salt while still warm, and cover with more paper towels to keep the latkes warm.