Mark Bitterman, James Beard Award winner & owner of The Meadow, shows you how to cook with a Himalayan salt block. Includes recipes for Fresh mozzarella with sliced pears and basil; Sashimi grade salmon with ginger, seaweed salad and wasabi; Flank steak tacos; and Seared scallops with lemon, lime, peppercorns and mixed greens.
Recipes and details at bespokepost.com/box
Loading more stuff…
Hmm…it looks like things are taking a while to load. Try again?