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Photo by Holly A. Heyser

Partridge Baked in Salt

I’d always been leery about baking things in salt. It seems like such an extravagant waste of salt, and the few times I tried it the meat or fish I’d baked tasted ridiculously salty. Then I read Mark Bitterman’s Salted, which is by far the best work I’ve ever read about this most important ingredient. […]