As much as plain old salt is crucial for bringing out other flavors, there are even more powerful forms we could be taking better advantage of—not pricey infused salts, but the basic bottles and bags of ingredients we have hanging around that have already spent time mingling with salt and taking on new funky dimensions—here it's salami and green olives, but it could just as easily be bacon, pickles, miso, and so on. Adapted slightly from <a href="https://www.amazon.com/Down-South-Bourbon-Helpings-Everything/dp/0770433189/?tag=food52-20"><strong>Down South</strong></a> (Clarkson Potter, 2014) via the <strong><a href="https://cooking.nytimes.com/recipes/1016251-braised-chicken-with-salami-and-olives">New York Times</a></strong>.
Oct. 1, 2021, 11:49 a.m.
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