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cooking.nytimes.com
Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust This recipe adds extra notes of flavor to the mix: the compelling bitterness of good olive oil and a touch of sea salt sprinkled on top They lend a mild savory character to this childhood favorite, making it a little more sophisticated than the usual lemon bar, but just as compelling
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These savory tarts with cream cheese, Cheddar, and pumpkin are topped with a pinch of cinnamon sea salt and buttery toasted pecans for an elegant holiday appetizer.
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Get Now You Sea Salt, Now You Don't Chocolate Sauce Recipe from Food Network
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Also known as Mousse de Chocolate con Aceite de Oliva y Sal Maldon, this is a Spanish take on chocolate mousse that’s salty, sweet, and delicious.
Ingredients: heavy cream, chocolate
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Get Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli Recipe from Food Network
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Where there's buffalo sauce, there's happiness.
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This recipe is for great dinner rolls that can also double as sandwich bread. An egg white wash ensures a golden crust.
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"This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling."
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Plenty of garlic is used in this vegetable-rich soup made with a Rock Cornish game hen in a clear broth.
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Pimentos are mixed with Cheddar and feta cheeses in this mayonnaise based sandwich spread which can double as a snack dip.
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This spelt granola recipe has the tropical flavors of coconut and dried mango.
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Potatoes, red onion, corn, and creamed corn are enriched with evaporated milk in this easy corn chowder.