Drinking Chocolate with Taha'a Vanilla Salt

David Lambert1 comment

Another way to experience the power and revel in the versatility of chocolate is to drink it.

The history of drinking chocolate dates back to the deepest shadows of pre-civilization; for hundreds of years, and possibly for thousands, French, Spanish, Aztecs, and Olmecs have consumed it as a drink. When melted down, superbly crafted dark chocolate reaches its fullest expression. It is complex and stimulating; an entire jungle of Theobroma cacao chocolate trees spring up from your taste buds, revealing before you unexpected textural dimensions and infinitely varied flavors.

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Elote Grilled Corn with Chili Pepper Sea Salt and Parmesan Cheese

Kaitlin Hansen1 comment

Bring the heat with this spicy elote grilled corn, smothered in Sriracha mayo and topped with Parmesan cheese and our favorite Fleur de Hell Chili Pepper Sea Salt.

 

 

 

 

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Summer Vegetable Frittata with Haleakala Ruby Red Hawaiian Sea Salt

Saria Dy

Celebrate summer's everlasting bounty with this fresh vegetable frittata, which is sprinkled with Haleakala Ruby Red Hawaiian Sea Salt right before serving.

 

 

 

 

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Baked Avocado with Eggs, Salmon and Black Diamond Flake Salt

Saria Dy
A trifecta of flavor: creamy baked eggs, buttery rich avocado and savory salty lox, finished with one of our most popular salts, the Black Diamond Flake Salt.

 

 

 

 

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Layered Caprese Salad with Saporoso Balsamic and Other Brother Olive Oil on a Salt Block

Saria Dy

A refreshing and comforting salad, drizzled with Italian balsamic and buttery smooth olive oil, and salted by sitting on top of a plate made of Himalayan Pink Rock Salt.

 

 

 

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Salmon Cakes with Capers, Cayenne, and Lemon Flake Sea Salt

Saria Dy

Another recipe from Farah Raqib. An easy and delicious dish for any meal, finished with one of our most popular salts, the Lemon Flake Sea Salt.

 

 

 

 

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Carrot Cake with Bitterman’s Chocolate Fleur de Sel

Mark Bitterman1 comment
Bitterman’s Chocolate Fleur de Sel is an infused fleur de sel that’s been blended with chocolate. This salt, like many infused salts, is made using a fleur de sel (in this case, our house Fleur de Sel from Guatemala). It is then combined with high-quality chocolate. This original recipe was concocted in 2008 by The Meadow’s owner Mark Bitterman, our house Selmelier and master infusion-mixer.

 

 

 

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Salted Caramels with Bitterman's Fleur de Sel

Andrew Beauchamp
Pillowy soft, creamy caramels with a touch of Mark's signature fleur de sel make the most luscious confection this side of the Mississippi. This recipe and more can be found in Mark Bitterman's James Beard Award winning book, Salted: A Manifesto.

 

 

 

 

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Vegetable Sandwich with Amabito

Cesar Delgadillo
The vegetables of summer are steadily dropping off their vines and sliding back into the sun-soaked recesses of memory. Much as I look forward to fall–rain, endive, leaves, rain, a hiatus from mowing the lawn, endive, rain–I still crave the crisp, succulent, almost arrogant freshness of a veggie sandwich: all that is vegetal between the savory bookends of bread and cheese.

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