Par for the Coarse
Pebbly Spanish salt is a fuss-free choice for baking roasts and seafood
SALT BAKING is a refreshingly primitive cooking method (see “Under Cover,” p. 54), and author Jeff Koehler says locals swear by the Spanish brand Sal Costa: an extra-coarse regional choice that’s easy to brush away after baking. Stateside, we found that coarse Mediterranean sea salt ($10/ lb.; foodsof nations.com) is a close substitute. The addition of fresh herbs and black peppercorns is a quick and elegant way to enhance its flavor before baking. —K.C.