| Sea salt (the oldest form of salt, made by evaporating sea water) is making a come back for its pure, natural flavor and additive-free purity. This sparkling white Spanish salt has a clean, fresh taste, with large, coarse crystals great to sprinkle into sauces or sautes. Or, try a salt-crust: Mix salt with a little water and an egg-white, and use the mixture to coat fish or small poultry before baking, for an incredibly tender texture. (Crack the crust and remove before eating.) |
