Kosher Salt

Kosher salt is a coarse-grained salt commonly used in cooking and koshering meats. Its larger flakes dissolve easily, providing even seasoning without clumping.

Notes

Because of its coarse texture, kosher salt is often preferred for hand seasoning meats and vegetables. Use by volume may differ from table salt due to its larger crystals.

Uses

Seasoning meats and vegetables
Bringing out flavors in soups and stews
Brining poultry and pork
Enhancing the taste of homemade bread
Seasoning grilled dishes
Making salt crusts for roasting fish

Replacements

Sea salt
Table salt (use less due to finer grains)
Himalayan pink salt
Flaky finishing salt (for texture)
Pickling salt (for brining without additives)

Oat Milk

Oat milk is a plant-based milk alternative made by blending oats with water and then straining the mixture to create a smooth liquid. Originating from Scandinavia, it has gained global popularity for its creamy texture and mild, slightly sweet flavor with subtle notes of oats. Unlike almond or soy milk, oat milk has a natural thickness that resembles dairy milk, making it ideal for both drinking and cooking. Its neutral taste allows it to complement a variety of dishes without overpowering other ingredients. In cooking, oat milk behaves well in recipes that require a creamy consistency, such as soups, sauces, and baked goods, and it froths beautifully for coffee beverages.

Fresh Clams

Fresh clams, with their briny essence and tender, succulent meat, offer a taste of the ocean's bounty. Their delicate shells encase a treasure of umami-rich goodness, perfect for elevating any seaside-inspired dish.

Recipes to try

Roasted Cauliflower Tikka with Basmati Rice

Golden roasted cauliflower bites with a smoky, spicy kick served alongside fragrant basmati rice.

Roasted Root Vegetable and Barley Stew

Hearty and deeply flavorful, this stew marries caramelized root veggies with chewy barley for a comforting bowlful of warmth.