Drinking Chocolate with Taha'a Vanilla Salt
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.
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.
Celebrate summer's everlasting bounty with this fresh vegetable frittata, which is sprinkled with 
A trifecta of flavor: creamy baked eggs, buttery rich avocado and savory salty lox, finished with one of our most popular salts, the 
A refreshing and comforting salad, drizzled with Italian balsamic and buttery smooth olive oil, and salted by sitting on top of a 
Another recipe from Farah Raqib. An easy and delicious dish for any meal, finished with one of our most popular salts, the 
A classic summer snack with a secret ingredient, 
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, 
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.
