Fresh Herb Salt

Makes about ½ cup

WHY THIS RECIPE WORKS This herbal finishing salt gets its great texture and delicate crunch from kosher salt, which has coarser, more irregular crystals than table salt and also doesn’t contain additives like some table salt does. The larger crystals also make this finishing salt slower to dissolve and lose its crunch when sprinkled over food. Try this fresh fragrant salt sprinkled on a tomato-and-cucumber salad, seared chicken breasts or pork chops, bean dip, popcorn, or fried eggs.

½ cup kosher salt

1 cup minced fresh chives, dill, or tarragon

Using your hands, rub salt and chives in large bowl until well combined. Spread mixture into even layer on parchment paper–lined rimmed baking sheet. Let sit at room temperature, away from direct sunlight, until completely dry, 36 to 48 hours, stirring every 12 hours to break up any clumps. (Fresh Herb Salt can be stored in airtight container for up to 1 month.)

Za ’ atar

Makes about ½ cup

WHY THIS RECIPE WORKS Za’atar is an aromatic eastern Mediterranean spice blend that is used as both a seasoning and a condiment. The thyme gives it a round, herbal flavor, the sumac a lemony tartness, and the sesame seeds a richness and subtle crunch. Stir za’atar into olive oil and use it as a drizzle for bread; sprinkle over roasted vegetables, hummus, or yogurt dip; stir into a lemony vinaigrette; or dust it over hard-boiled eggs or just-cooked rich meats.

½ cup dried thyme

2 tablespoons sesame seeds, toasted

1½ tablespoons ground sumac

Working in batches, process thyme in spice grinder until finely ground, about 30 seconds; transfer to small bowl. Stir in sesame seeds and sumac. (Za’atar can be stored in airtight container for up to 3 months.)

Furikake

Makes about ½ cup

WHY THIS RECIPE WORKS This Japanese condiment blend is a surprise to the taste buds: It’s at once briny, earthy, nutty, and sweet. Sprinkle over rice or seafood, dust onto avocado toast, toss with sautéed vegetables, sprinkle on zucchini noodles, or season snack mixes. You can find nori sheets and bonito flakes in most well-stocked supermarkets.

2 nori sheets, torn into

1-inch pieces

3 tablespoons sesame seeds, toasted

1½ tablespoons bonito flakes

1½ teaspoons sugar

1½ teaspoons flake sea salt

Process nori in spice grinder until coarsely ground and pieces are no larger than ½ inch, about 15 seconds. Add sesame seeds, bonito flakes, and sugar and pulse until coarsely ground and pieces of nori are no larger than ¼ inch, about 2 pulses. Transfer to small bowl and stir in salt. (Furikake can be stored in airtight container for up to 3 months.)