Blend sugar, corn starch and salt in a 2-quart saucepan.<
Grease or spray your cookie sheet or tray. Spoon your
nd salt in a bowl and set aside.
Melt butter in
he peanut butter, coconut butter, vanilla, confectioners' sugar and salt in a bowl
b>butter in a saucepan over medium heat, stirring constantly, until golden brown
live oil, herbs de Provence, salt, and pepper. Bake in the
Lime Brown Butter Sauce: Add 6 tablespoons butter to a saute pan over
edium speed until fluffy. Add salt, baking soda, cream of tartar
Mix together brown sugar, cornstarch, and salt in a saucepan.
Whisk
he Diamond Crystal(R) Coarse Sea Salt and cinnamon in a small
owls and sprinkle lightly with sea salt (flakes are best, but the
ooking spray. Mix rosemary and sea salt in a small bowl. Mix
ogether the lemon zest and sea salt. Set aside. If you do
eppercorns, Chinese five spice and salt in a mortar and pound
Preheat oven to 400 degrees F (200 degrees C).
Place asparagus pieces in large bowl. Add Parmesan cheese, butter, garlic, black pepper, Diamond Crystal(R) Coarse Sea Salt, lemon juice, and lemon zest. Toss to coat evenly.
Transfer asparagus to baking dish in a single layer. Bake until asparagus is tender and beginning to brown, stirring occasionally, about 15 minutes.
aking sheet. Season with kosher salt. Roast carrots until lightly charred
ell.
Add remaining flour, salt, rosemary and 1 tbl olive
he onions, 1/2 teaspoon salt and some black pepper. Cook
ith olive oil. Sprinkle with sea salt and rosemary.
Place the
lass jar or container, place sea salt.
Add Almond Oil, starting