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Discover the Universal Power of Salt in Our March/April Issue
Recent Issues
Check out other past issues
The Style Issue
The Salty Issue
The Imperfection Issue
The Bones Issue
Chefs to Watch 2024
The Experience Issue
Chefs Reveal Their Favorite Sea Salts from Coast to Coast
Cacio e Pepe Is the Savory Cocktail Muse of the Moment
From Soy Sauce to MSG, All the Substitutes Worth Their Weight in Salt
Eggs and Salt Are the Stars of These Showstopping Dishes
Hannah Selinger and Mecca Bos on Why They Left the Industry
Five Dishes That Showcase the Versatility of Brine
The Father and Son Dream Team Behind Benton’s Country Hams
Phillip Foss’ Iconic Dish Perfectly Pairs Salty and Sweet Flavors
Recipes from this issue
See all the recipes from the current issue
Pla Nung See Eew
Tuna Tartare with Garum
Hondashi
New Ways Chef Jeremy Umansky Is Experimenting with Salt and Koji at Larder
Can You Spy the Ice Cream Details in Salt & Straw’s NYC Build-Out?
Nixed Nuts: Where Have All the (Free) Bar Snacks Gone?
Work Bold and Beautiful Salt Cod Into Brandade, Croquettes, and More
Searching for Salt Shakers
The Classic Basque Gilda Is a Single Bite of Salty Goodness
This Salt-Baked Trout Was Inspired by Beggar’s Chicken
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Ask Jon: How Do I Handle a Bad Restaurant Review That’s Full of Errors?
Ask Jon: Is Googling My Guests Creepy or a Sign of Great Service?
Restaurant Folks Need Networking Too
Ask Jon: What Do I Do With a Wine Cellar I Inherited…But Know Nothing About?
To Create a Non-Toxic Environment For Your Team, Start at the Top
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