Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Foraging with Alexis Nikole Nelson.
By Sarit Packer & Itamar Srulovich - Friend of Milk Street
This is a great salt for either sprinkling sparingly on cookies just before baking or adding to a chocolate mousse for a little something extra. It will also work well for salting a chicken or large piece of meat overnight before roasting or slow-cooking. It is a great way to use a vanilla pod once the seeds have been used in a pudding–the pod carries so much flavor it’s a shame to throw it away.
This recipe originally appeared in FT.com/magazine November 30/December 1 2019 and is reprinted with permission.
Zest of one orange
grams flaky sea salt
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT