For hundreds of thousands of years, we burned bones in the fire and then broke them open to slather our food (and faces and bodies) in the butter-fine marrow. Scooped from roasted veal bones and spread on a wedge of crusty bread, marrow is so rich and flavorful that it threatens to overwhelm. And that’s where the salt comes in. The strident mineral tones of a coarse sel gris penetrate through the fatty richness, letting fly its myriad dimensions—like cutting a ruby from a hunk of Burmese rock. If marrow hadn’t been created by nature, it would have been necessary to invent it just to have a food that strikes so squarely at the core of the eating experience. If it weren’t for sel gris, nature’s felicity would all be for naught.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.