When seasoned simply with salt and pepper, they remind me of samgyeopsal, or grilled pork belly, the kind you’d eat at a Korean barbecue restaurant, just from a different life and with less fat (not ...

Early pioneers in the Northwest often carried a supply of slat pork, which they used to spice fresh venison. The two were a good match. Venison is a low-fat meat, and the salt pork lent flavor as well ...

The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor. The protein typically is deep-fried, ...

Position rack in center of oven and preheat to 250°F. Sprinkle pork roast all over with 1 teaspoon coarse salt, 1 teaspoon pepper, and fennel seeds, patting to adhere. Heat olive oil in heavy large ...

Salt-roasting, essentially baking something in a mound of salt, is a technique with ancient roots that results in food that tastes clearly and intensely of itself. You can use pretty much any kind of ...

In the kitchen, salt is taste, texture and technique. Salt enhances the flavor of food, can change the consistency of food and is used in culinary applications such as brining. Salt is indispensable ...

The salt-and-pepper treatment is a Cantonese technique applied to meat, seafood and tofu. The protein typically is deep-fried. But the cooks at Christopher Kimball’s Milk Street instead opt to pan-fry ...