by Maggie Radzwiller
Just like white wine is white wine. Chardonnay is like Viognier.
And red wine is red wine. Zinfandel is like Pinot Noir.
Meat is meat, right? Rib Eyes are like Filets.
Fish is just fish. Tuna is like Halibut.
If you’re looking to season your pork tenderloin in a way that will have your dining companions thinking that you’re a shoe-in for Top Chef, Salt Essentials’ Alaea Hawaiian Sea Salt, yellow mustard seeds, star anise and Dean & DeLuca Quatre Spices will do the trick.
-1 t Quatre Spice
-¼ t mustard seeds
-2 pieces star anise
Try a cowboy steak blend made with the chardonnay and oak-smoked Fumee de Sel salt, chili powder, marjoram and ancho chile powder for a little extra kick. All can be found online in our spice and herb section.
Making a killer batch of pasta sauce with those farmer’s market tomatoes? Consider making your own signature blend with the collection’s Cypress Flake Mediterranean sea salt, crushed red pepper, tellicherry peppercorns and Dean & DeLuca Herbs for Meat.
-1 Cypress Flake Mediterranean salt
-2 t Herbs for Meat
-½ t tellicherry peppercorns
-½ t crushed red pepper flakes
-1 T Murray River salt
-2 t Curry Powder Blend
-½ t tellicherry peppercorns
-1 t tarragon
Have fun and take chances. Create an edible work of art!
