Seasonings

A pinch of salt, a few turns of freshly cracked black pepper. Seasoning may seem like the final small step in a recipe, but it’s also the most important. Salt is one of a cook’s best tools and the growing variety on the market—pink Himalayan or grey French sea salt, to name a few—proves that it’s being taken seriously as its own unique ingredient. Of course salt is only one way to season a dish. Do you want to learn a back-pocket spice rub that you can use on anything or the secret to seasoning to juicy meat? Check out Food & Wine’s guide to seasonings. We’ve also included recipes that make use of your spice rack and dishes that highlight fresh herbs.

Most Recent

Seaweed Salt

At Harbor House Inn in Elk, California, F&W Best New Chef Matthew Kammerer makes the restaurant’s salts from the water right in front of the inn, and combines that sea salt with dried sea lettuce for a vegetal, ocean-forward flavor booster that adds briny saltiness to buttered popcorn, noodles, eggs, and cooked seafood. In this streamlined version, we substituted high-quality Maldon sea salt. Look for sea lettuce online.
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Turkey Stock

This is Anthony Bourdain’s simple, all-purpose, make-ahead turkey stock made with backs and necks. Slideshow: More Turkey Recipes
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