One of my favorite ways to cook small, whole firm root vegetables is to bury them in Kosher salt and roast them. It yields an extraordinarily pure flavor.
Read MoreSalt-Roasted Shrimp with Alice’s Aioli
Roasting shrimp in their shells on a bed of hot salt renders them moist, perfectly-seasoned with a pure concentrated ‘sea’ flavor. They are meant to be eaten with one’s fingers, dipped into a sauce, in a slightly pagan summery ritual that’s a pleasure in winter.
Read MoreSalt-Roasted New Potatoes with Crème Fraïche and Cracked Coriander
Roasting new potatoes buried in salt transforms them, yielding an extraordinarily pure flavor and creamy interior. Creme fraiche, cracked coriander and snipped chives gild the lily.
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