Everyday Opulence™ is finding joy in seemingly mundane moments in life. I believe an easy and attainable way to elevate your cooking and eating experience is through properly seasoning your food. Here is a short guide to the salts you’ll find in my kitchen and dining room, and how I like to use them.

Cooking Salts

I keep two ceramic cups (that Romaine made) next to my stove near my cooking tools for easy access when cooking. I keep mother of pearl spoons in them for easy scooping.

Diamond Crystal Kosher Salt is the all-purpose salt that I use the most. I love the texture and lightness of this salt and how easily it sticks to ingredients.

I also keep coarse sea salt for salting soups, pasta water, rice, and larger quantities of liquid that need more concentrated salt. Since it’s unrefined, it has a light flavor and a grayish color from the minerals in the salt. I love Gros Sel de Guérande.

I always have a large bag of Korean Sea Salt in my pantry for making kimchis and ferments.

Table Salts

As a chef, I know my preferred salt level is different from any of my diners, so I keep two types of salt on my table for guests to add to their dishes. I keep them in gorgeous silver bowls my friend Yasmin bought for me in India.

First is Maldon salt. It’s super flaky and looks like little pyramids if you look closely. I love to top baked goods, salads, and other foods that benefit from a little shattering crunch of salt.

The second salt I have on my table is Fleur de Sel, an unrefined salt hand-harvested from the top layers of seawater as it evaporates.

Salt Tips

Be judicious. Always taste as you go, and add a little at a time. You can always add more, but fixing something you’ve over-salted is difficult.

If you want a spoon to scoop your salt, use a mother of pearl or wooden spoon, as salt will corrode metal.

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