A bit new to maldon sea salt which looks like dandruff and I was wondering if I should just stay with regular fleur de sel or use Maldon sea salt which is apparently really popular. I intend to sprinkle it on baked goods right before baking.
CHOW Associate Editor Roxanne Webber makes her pie crust for the CHOW Thanksgiving pumpkin pie the right way, by using cold butter, not overworking the dough, and defying the temptation to add a lot of water.
Here’s a "wow" worthy holiday centerpiece that resembles a modern version of the classic ham, pineapple, and maraschino cherry combination. The glaze, pomegranate, prosciutto, and charred pineapple hit every flavor note in the book.