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Salt

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Top Salt Articles

Displaying items 45-55
  • Culinary SOS: Jason's Deli's chicken chili

    Culinary SOS: Jason's Deli's chicken chili
    Dear SOS: I really enjoy your column. I would love to get the recipe for Jason's Deli's Southwest chicken chili. It's amazing! Diana Davis Via email Dear Diana: Jason's Deli was happy to share its recipe, which we've adapted below. Jason's...
  • Recipe: Plum-Almond Galette

    Recipe: Plum-Almond Galette
    Active Work Time: 20 minutes Total Preparation Time: 1 hour, 20 minutes Galettes are carefree tarts. They are homey and casual and open to all kinds of improvisation. Because the plums are so much on display here, their sweetness is critical. Taste them...
  • Recipe: Cornmeal Buckle With Plums

    Recipe: Cornmeal Buckle With Plums
    Active Work Time: 40 minutes * Total Preparation Time: 1 hour, 45 minutes A buckle is an old-fashioned American dessert, so named, supposedly, because of the way the center collapses when it is removed from the oven. This recipe is a twist on a...
  • Buying, storing, using salted anchovies

    Maybe the hardest thing about cooking with salted anchovies is finding them in the first place. Check your local Italian deli or the deli or cheese department of your local fine grocery. You an also order them online. I get mine at Guidi Marcello in Santa...
  • Culinary SOS: Chowder and biscuits from Nova Scotia

    Culinary SOS: Chowder and biscuits from Nova Scotia
    Dear SOS: I recently returned from a cruise to northeastern Canada and the U.S. While visiting Halifax, Nova Scotia, our tour took us to a charming Irish pub called Durty Nelly's for lunch. Several in our group ordered the seafood chowder. It was a...
  • Recipe: Crisp-Skinned Salmon With Summer Succotash and Creamed Corn

    Recipe: Crisp-Skinned Salmon With Summer Succotash and Creamed Corn
    Note: Thomas Keller of the French Laundry in Yountville is one of America's greatest chefs in addition to being a Food section columnist. This recipe is an example of how sometimes it is the simplest things that elevate a dish from good to great. Its...
  • Recipe: Strawberry-rhubarb stained-glass cookies

    Recipe: Strawberry-rhubarb stained-glass cookies
    Strawberry-rhubarb stained-glass cookies Total time: 3 hours Servings: About 20 cookies Note: From Mary Ellen Rae in the Times Test Kitchen. Make the jam ahead so it can chill. The cookies can be stored airtight for several days in the refrigerator....
  • Recipe: Cardamom sweet rolls

    Recipe: Cardamom sweet rolls
    Total time: 50 minutes, plus 2 1/2 hours rising time Servings: 12 2 packages active dry yeast 1/2 cup warm water (105 to 115 degrees) 3/4 cup milk, divided 1/2 cup butter, cut into pieces 2 1/2 teaspoons cardamom seeds, crushed using a mortar and...
  • Recipe: Our office burger

      Total time: 1 hour, 5 minutes Servings: 4 Caramelized onions 4 slices applewood-smoked bacon 2 onions, sliced (about 4 cups) 1 teaspoon sugar 2 tablespoons balsamic vinegar 1 teaspoon ketchup 2 teaspoons Worcestershire sauce 2-3 drops liquid...
  • Recipe: Oven-Steamed Salmon

    Recipe: Oven-Steamed Salmon
    Note: Talk about a simple recipe. Talk about fabulous taste. Times Food Editor Russ Parsons wrote in June about the easy trick of steaming salmon in the oven, a technique he learned years ago from Paula Wolfert. Spring's wild salmon, which has a...
  • Recipe: Springerle cookies

    Recipe: Springerle cookies
    Total time: 2 hours, plus resting and overnight drying time Servings: About 4 dozen 3-inch cookies Note: From Noelle Carter. Springerle molds can be found at Sur La Table and select cooking and baking supply stores, and online at cookiemold.com,...