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is harvested. The fleur desel from the town of Guérande is the most prized; some call it the Champagne of salts. Fleur desel is most often used as a finishing salt because its flavor stands out best when it is left uncooked.

New Zealand is a wonderful source for sea salt. Much of it is harvested in the Cook Strait, which separates the North and South Islands as well as the Southern Ocean. Many salt producers in New Zealand claim to have the purest salts because the water is free of pollutants. Some of the salt is cream colored because of the natural mineral content in the water.

Wales is known for its sea salt, harvested from the Atlantic Ocean. Halen Môn is the best-known brand of Welsh salt, and it is certified by the Soil Association.

I am a salt addict and am constantly looking for unique salts from artisans. By buying artisanal salt, you’re supporting the salt farmers and artisans of the world.

garden herb and garlic clay pot chicken

SERVES 4 TO 6

In our early years together, my husband always talked about his famous clay pot chicken. It became a joke in our household as the years passed, as he never made the chicken. Finally, on my thirty-third birthday, he surprised me with a beautifully roasted clay pot chicken he had spent the day preparing. This recipe is dedicated to him. The clay pot I use is a medium-size Siena clay pot with a lid. You can also use a small roasting pan and cover the chicken with recycled aluminum foil. I do encourage you to go online and purchase a clay pot if you cannot find one locally. It really retains the flavor of the chicken while it roasts.

One

4- to 5-pound chicken

4

tablespoons unsalted butter, at room temperature

1

tablespoon minced fresh sage

1

tablespoon minced fresh rosemary

1

tablespoon minced fresh basil

2

tablespoons minced garlic

1/4

teaspoon salt

2

lemons, halved

Freshly cracked pepper to taste

1. Soak the clay pot top and bottom in cold water for 30 minutes. Wash the chicken and pat it dry.

2. In a small bowl, mix together the butter, sage, rosemary, basil, garlic, and salt. Using your hands, spread the herb butter all over the chicken: inside the cavity, under the skin, and in all the nooks and crannies.

3. Place the chicken in the clay pot bottom. Squeeze the lemons over the chicken and then stuff the rinds into the cavity. Season the chicken generously with cracked pepper.

4. Put the lid on the pot and place it in a cold oven on the middle rack. Turn the oven to 475 degrees F. Bake the chicken for 1 hour and 15 minutes. Re move the lid and baste the chicken, and bake for another 10 minutes, or until it is nice and brown and the juices run clear when the thigh is pierced with a knife.

5. Serve hot with sides of your choice.

turkey sausage with red peppers and hazelnut brown rice

SERVES 4

With the turkey sausage, brown rice, and hazelnuts, you have a protein-packed meal. It’s a perfect winter dish, a crowd-pleaser, and it is pretty too. Look for nitrate-free turkey sausage.

1

cup brown rice

1/2

cup chopped hazelnuts

2

tablespoons unsalted butter

Salt to taste

1/4

cup chopped fresh flat-leaf parsley, plus additional for garnish

2

tablespoons grapeseed oil

1/2

teaspoon red pepper flakes

1

medium yellow onion, cut into 1/4-inch strips

1/2

medium-large red bell pepper, cut into 2-inch matchsticks

4

turkey sausages (about 1 pound)

1. Put the rice in a small saucepan with 2 cups of water. Bring to a boil, cover, and simmer for 40 to 50 minutes. Remove from the heat and let stand, covered.

2. Toast the hazelnuts in a dry medium saucepan over medium heat, stirring constantly, until browned, about 5 minutes. (Be careful not to burn the nuts.) Add the butter and cook until the butter is lightly browned, 1 to 2 minutes. Add the rice, salt, and the ¼ cup of parsley and cook for another 4 to 5 minutes, stirring constantly. Remove from the heat, cover, and set aside.

3. Heat the grapeseed oil in a large sauté pan over medium-high heat. Add the red pepper