Salt

I am not especially fussy about salt. No table salt, of course—I’m not that unfussy. But I switch between kosher salt, which is always lurking around every kitchen I’m in, and sea salt, which I buy in its coarse, moist form (I like sea salt from Brittany) and grind in small batches with a mortar and pestle to be about the coarseness of kosher salt. There are a few times when I do almost always use kosher salt (pre-salting eggplants, for example), and in that case, I’ll say kosher salt. Otherwise, I’ll say salt, and let you use the amount and type of salt you like the best. I do like to keep some crunchy sea salt around as well, for adding texture as I finish a dish. In my recipes, I’ll call that “crunchy sea salt.” That might be Maldon sea salt, with its delicate pyramid-shaped crystals, or lovely moist Fleur de Sel de Guérande. Use what you love.