Beauty Shop: Kahina Organic Argan Oil

I was first introduced to the benefits of argan oil by model and beauty entrepreneur, Josie Maran. I had the pleasure of interviewing her when she was first launching her namesake line of products, and she couldn't stop talking about how much she loved the bottle of argan oil included in it. She slathers it on just about every part of her body--face, hands, legs, arms, and even her hair. I took one look at her glowing complexion, and decided to adopt the stuff into my own routine immediately. I haven't looked back since.

Not only is argan oil rich in vitamin E and essential fatty acids, it's so gentle that every single skin type can use it--even those with super oily skin like me. In fact, it's believed to actually help with acne. It's also effective against wrinkles and fine lines, and just gives you an overall hydrated glow. But the best part is the scent--it's got this really warm, natural, nutty, subtle smell to it that I love. The bottle I've been using lately is by Kahina and you can get it at Bergdorf Goodman HERE. xo

Kimchi Fried Rice

Told you it was Korean food week around here--this is another recipe from Marja Vongerichten's new cookbook focused on Korean cuisine, and in true Milk & Mode style, it's probably the easiest, quickest one in the entire book. This is the kind of thing you want to make after a long day at work when you're craving something comforting and fast. It would also be ideal after a night of cocktail-imbibing in lieu of that bag of potato chips you'd crack open otherwise. Because, seriously, whipping this together is almost as easy as ripping open a bag of salt & vinegar chips, and way healthier. I made this with a jar of Mother In Law's kimchi, which can be found in just about any Whole Foods these days. Try it out and let me know what you think. xo

Kimchi Fried Rice
From The Kimchi Chronicles, by Marja Vongerichten
Ingredients: 
2 tablespoons toasted sesame oil
1 1/2 cups finely chopped onion
Pinch of coarse salt
2 cups sour kimchi, coarsely chopped, plus 1/4 cup kimchi juice
4 cups day-old cooked rice, room temperature

Directions:
Heat the sesame oil in a large nonstick skillet over medium-high heat. Add the onions and salt. Cook, stirring now and then, until beginning to soften and brown, about 3 minutes. Add the kimchi and cook for 1 minute to combine nicely with the onion. Add the rice and stir thoroughly to combine. Cook until the rice is warmed through and beginning to brown, about 5 minutes. Serve hot.

If I Seem Too Serene

Some of my favorite pieces for fall all thrown together in one look: bright red Equipment shirt (I need to pick up at least five more colors--I could wear their Signature blouse every day), Isabel Marant black high-tops, and an old Alexander Wang bucket bag. This week has been equal parts insane and thrilling. I've had some pretty exciting meetings that will hopefully launch a few amazing projects shortly. I also finally managed to turn in the latest draft of my book proposal (only three more sections to go!) to my agent after lagging on it for the last month or so (in my defense, fashion week took a lot out of me). Tonight, I'm looking forward to a cozy night in involving the Barefoot Contessa's roast chicken, mashed potatoes, my kale and potato soup, doing it's first reappearance since last winter, and hopefully getting in a movie or two before I fall asleep.

All pictures by Mark Iantosca. xo

Birthday Seaweed Soup

It's Korean food week around here, guys. I recently picked up Marja Vongerichten's (that would be the wife of Jean-Georges Vongerichten) new cookbook on Korean cuisine, The Kimchi Chronicles, and now I'm hooked. I grew up eating the stuff (my Korean mother is the best home cook), but I've never really had a go of it on my own. This seaweed soup is something that Koreans traditionally serve on birthday mornings to ring in another year of good health, and making it brought back tons of good memories for me.

Not only is it really delicious, it's also a seriously effective diet elixir--all that's in it is a few slices of browned brisket, lots of healthy seaweed, and what will seem like an abnormally large amount of garlic (also, very good for you). Yum. xo

Birthday Seaweed Soup
From The Kimchi Chronicles, by Marja Vongerichten
Ingredients:
2 large handfuls of dried seaweed, such as wakame
2 tablespoons toasted sesame oil
1/3 pound beef brisket, thinly sliced
Coarse salt and freshly ground black pepper
8 garlic cloves, minced
2 teaspoons fish sauce or dashida

Directions:
Soak the seaweed in cold water to cover for 10 minutes, drain well, and coarsely chop.

Meanwhile, heat the sesame oil in a large, heavy pot over high heat. Add the brisket and season with salt and pepper. Cook, sitrring now and then, until browned on all sides, about 3 minutes.

Add the garlic and seaweed and stir to combine. Add cold water to cover, bring to a boil, and skim off any foam that rises to the surface. Add the fish sauce (or dashida) and cook at a rolling boil until the seaweed is quite soft and the broth has taken on lots of flavor, about 45 minutes to 1 hour.

Peach Tart

Late summer peaches are some of my favorite things to eat in September--they're always sweet and small and perfectly juicy. I also happen to like to make tarts--they come together easily and always look super impressive, allowing me to take a lot more credit than I possibly deserve. And so we come to the peach tart, seen above. Pretty little thing, eh? I whipped it up last weekend to have after a Sunday supper of roast chicken and sauteed greens, and it was the perfect thing to top the meal off with. xo


Peach Tart
From Food52.com
Ingredients: 
1 1/2 cup plus 2 tablespoons all-purpose flour 
3/4 teaspoons kosher salt
3/4 cups plus 1 teaspoon sugar
1/4 cup vegetable or canola oil
1/4 cup mild olive oil
2 tablespoons whole milk
1/2 teaspoon almond extract
2 tablespoons cold, unsalted butter
3 to 5 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)

Directions:
Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.

In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.

Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream. 

Grocery List: Smoked Spanish Paprika (or Pimenton)

Pimenton, a staple in Spain, is a spice made out of smoked, ground pimiento peppers. I only recently discovered the wonders of this pungent, bright red-orange powder, but I've definitely made up for lost time since. It's one of the grounding flavors in the chicken recipe I published yesterday, and I've also used it on deviled eggs, a seafood paella, sprinkled in tomato soup, and over fried potatoes. I can testify that it lends a really delicious, smoky warmth to everything it touches. Try it out and pick up a tin for yourself at Whole Foods (where I bought the stuff in the pic above) or HERE. xo

Chicken that Fancies Itself Spanish with Lemons, Onions, and Olives

There's nothing I like seeing more in a recipe than the words "simmer," "roast," "bake," and the like. Those words usually mean that I get to grab a glass of wine, kick back, and let the dish do it's thing on the stove or in the oven, turning itself into a delicious concoction all on it's own without much prodding from me. That's why this time of year is especially exciting for me--I get to dust off the old Dutch oven, and make stews galore, along with soups, roasts, and all the other comfort foods that make for the coziest nights at home.

This recipe is one I first came across during the summer and I've had it in the back of my mind to make ever since. Last weekend, with it's sudden spurt of fall weather, provided me the perfect opportunity. It's got all the makings of a fantastic baked chicken, with some Spanish touches that I love, including olives, pimenton, tomatoes, and lemon. And I loved the concept of browning the chicken pieces after coating them with a mixture of flour, pecorino, and pimenton. Genius. The best part of the whole thing, though, is the absolute ease of the recipe, complete with a baking time of 30 minutes. xo

Chicken that Fancies Itself Spanish
Adapted from Food52.com
Ingredients: 
1 whole chicken, about 4 pounds, cut into parts
1/2 cup plus 1 tablespoon flour
1/4 cup grated pecorino
3 teaspoons smoked paprika (or pimenton)
1/4 cup olive oil
Salt and freshly ground black pepper  
3 medium lemons  
2 large yellow onions, sliced  
1 large fennel bulb, halved and sliced  
12 whole garlic cloves, peeled and sliced into half  
3/4 cups pitted green olives  
1 pinch ground cinnamon  
1 cup whole peeled tomatoes, crushed  
1 cup white wine

Directions:
Heat the oven to 425 degrees. Combine 1/2 cup of the flour, pecorino and 1 teaspoon of the smoked paprika in a large bowl. Heat the olive oil in a large, heavy pot (a big Dutch oven, perhaps?) over medium-high heat. Dry the chicken parts thoroughly with paper towels and sprinkle generously with salt and pepper on all sides. Dredge the chicken in the seasoned flour and then place in your pot in batches. Allow the chicken to thoroughly brown, about 5 minutes per side. Don't crowd the pan! Remove the chicken to a plate and repeat until all of your chicken pieces are golden and crispy-looking.

Quarter the lemons, but zest one of them first; reserve the zest. (If your lemons have a thick pith, you'll want to zest all 3 and then juice them, discarding the pith; this will help you avoid a bitter sauce.) Add the onion, quartered lemons (or zest of 2 lemons and the juice of all 3), fennel, garlic, green olives, the remaining 2 teaspoons of smoked paprika, and cinnamon to the pot; cook until softened, golden, and overall mushy-looking, about 10 minutes. Taste for salt. Sprinkle the mixture with the remaining tablespoon of flour and stir over the heat for two minutes. Add the tomatoes and the wine and bring to a boil -- let bubble away for a minute or two. Add the lemon zest.

Place the chicken pieces back into the pot, skin side up, along with any drippings from the plate. Poke the onion/fennel/garlic/olive mixture so it surrounds the chicken on all sides. Place in the oven, uncovered, and bake for 30 minutes, or until the chicken is cooked through. Serve warm.  

Toasts with Chocolate, Olive Oil, and Sea Salt

If you're anything like me, after spending a couple of hours in the kitchen lovingly cooking a big meal, no matter how much you're hankering after something sweet, the effort just doesn't seem worth it. Instead, you'll more likely find me firmly planted on the couch, cold glass of wine in hand, watching something good on TV. But I do tend to forget that desserts like this one exist.

The term "dessert" may even be a stretch for what this is, which is basically a square of excellent chocolate melted over toasted bread and sprinkled with the very best olive oil you can buy and some Maldon sea salt. Amanda Hesser ate it in Barcelona at a tapas bar and was so enamored with it, she promptly wrote about it in the New York Times when she was the food editor there. Lucky for us. This takes all of 10 minutes to put together, and hits the sweet spot every time. Recipe down below. All photos by Mark Iantosca. xo

Toasts with Chocolate, Olive Oil, and Sea Salt
From Cooking for Mr. Latte, by Amanda Hesser
Ingredients:
8 1/4-inch baguette slices
8 thin 1-inch squares of best-quality bittersweet chocolate
Extra virgin olive oil, for sprinkling
Coarse sea salt, for sprinkling

Directions:
Preheat oven to 350 degrees. Lay bread slices on a baking sheet. Lay a chocolate square on top of each. Sprinkle with a little olive oil and sea salt.

Bake until chocolate is molten but not seeping through bread, about 3 to 5 minutes. Bread should crisp slightly but not toast. Sprinkle with a little more olive oil and salt, and serve immediately.
Yield: 4 servings.

Spaghetti alla Bottarga

I've always had a love for caviar. I'm that person who can make a whole meal out of blinis and some good Beluga. I always, always order the mentaiko bowl (spicy cod roe over rice) at Ippudo to have before my regular steaming hot bowl of ramen. And tobiko (salmon roe) is on my short list of things to order at Japanese restaurants. I've got a thing for it--it's that whole savory umami thing that I can't resist.

So when I heard about bottarga, an Italian cured fish roe that can be shaved over pastas, eggs, or just about anything else, I went on an immediate hunt for it, finally coming across an affordable version at the new Il Buco outpost (which, by the way, is amazing) on Great Jones Street next to our CA Creative offices. I made pasta with it the very next day, using a recipe from Mario Batali that is purposefully kept very simple in order to let the flavor of the bottarga shine. It's absolutely delicious. xo

Mario Batali's Spaghetti alla Bottarga
Ingredients:
8 tablespoons extra virgin olive oil
1 tablespoon crushed red pepper
2 cloves garlic, thinly sliced
1 pound spaghetti, preferably Italian
2 bunches flat Italian parsley, finely chopped, to yield 1/2 cup
6 ounces Bottarga, tuna or mullet
Peeler or small mandolin
Zest of 2 lemons

Directions:

Heat 6 quarts water to boil and add 2 tablespoons salt.

In a 12- to 14-inch saute pan, heat olive oil, red pepper, and garlic over low heat until just fragrant, about 2 minutes, and remove from heat. Cook spaghetti according to package instructions until just al dente. Drain and pour into oil mixture and add parsley. Toss to mix well over medium heat and pour into warmed serving bowl. Shave Bottarga over bowl, sprinkle with lemon zest and serve immediately.

Fall Picks from Edit New York

Everyone knows that the two biggest drawbacks to any fashion week are 1) transportation (or the lack thereof), and 2) serious retail binges inspired by exposure to clothes 24/7 for over a week. Well, Edit New York, a super chic Upper East Side boutique decided to solve both dilemmas for a group of very lucky bloggers, including moi. For two days and nights, I got to ride around in a speedy little smartcar, complete with an awesome driver named Ash who blasted the new(ish) Kanye/Jay-Z album and pulled some sort of road miracle and got me to Oscar de la Renta in time to sit across from A Dubs and Nicki Minaj. Note: Due to my unshakeable belief that it takes 15 minutes to get anywhere in Manhattan (possibly inspired by Clueless), I had given him exactly 18 minutes to get from Wall Street to Midtown Manhattan. Not cool, I know.

As if that weren't enough, they went ahead and gave me a morning of shopping, during which I went up to the boutique and picked out a nifty little tweed Isabel Marant jacket, which, I actually broke out in today's chilly fall weather. As I mentioned in a previous post, this boutique is my new favorite place. It's stocked with every designer I love and wear, including Marant, Phillip Lim, Wang, Stella McCartney, Proenza, and more. They even had the infamously hard-to-find Marant Dicker boots in a size 37, which is the closest to my size 36 I've ever gotten with those elusive puppies. Point is, you should go check it out. As soon as possible. To illustrate this point further, I've picked out some of my fave pieces currently available on their website. Check it out above. xo

1. Thakoon striped pullover, $490, at editnewyork.com
2. Proenza Schouler boots, $1,295, at editnewyork.com
3. Proenza Schouler PS1 large satchel, $1,195, at editnewyork.com
4. M. Patmos fringe shawl, $285, at editnewyork.com
5. J Brand boot cut jeans, $175, at editnewyork.com
6. Venessa Arizaga first lady long necklace, $325, at editnewyork.com
7. Philip Crangi/Giles & Brothers hook cuff with gold finish, $115, at editnewyork.com

And All My Life Starts Now

Fashion week is officially over today and not a second too soon. Between our client Kanon Organic Vodka and their massive partnership with Milk, my all-too-often failed attempts at attending all the shows I wanted to see, and a few late nights, I'm completely done in and looking forward to an entire stretch of weekend with absolutely no social obligations whatsoever (besides hanging with Suz Monster, of course). Thankfully, we got a spurt of midsummer-like weather during fashion week, which made the situation way more pleasant--there's nothing that puts a damper on things like running around the city from show to show in the pouring rain the way we did during the first day. It's definitely not time to retire those summer whites yet. P.S. I've been too busy dealing with fashion week this week to actually post about it, but I promise that a round-up is coming soon.

I'm wearing a Rag & Bone dress, Guiseppe Zanotti shoes, Chanel bag, Hat Attack hat. All photos by Mark Iantosca. xo

Bon Appetit's Kitchen Couture: Rachel Roy's Shrimp Curry

There's almost nothing more comforting to me than a good, warm curry. When it comes to Thai food and Indian food, I will always, always go for the curry on the menu. This, however, was my very first attempt at making the stuff on my own. I'm glad I got to use Rachel Roy's recipe--it was fantastic. Click on over HERE for the full article on Bon Appetit. xo

Bon Appetit's Kitchen Couture: Maria Cornejo

I'm super excited to be writing for one of my absolute favorite food mags, Bon Appetit, again this season. We're featuring designers and their personal recipes, and so far, they've been delicious, one and all. First up was Maria Cornejo's recipe for the ceviche she's been making since she was a young girl growing up in Chile. Click on over HERE for the full q&a and recipe. xoxo

adidas Originals Fall 2012 Lookbook

In the beginning of the summer, I was asked to style the adidas Originals online lookbook. I was super excited and flattered--adidas is one of my favorite active brands, and I wear their workout clothes religiously in the gym and on my runs (hello, Stella McCartney for adidas). I styled out 15 looks mixing the collection with a few other pieces (some from my closet), and had a few of my tall, gorgeous friends model for me. It was a lot of fun, and now you can see the fruits of my labors on their site. The clever folks over at adidas have crafted the lookbook into a city competition of sorts where you can vote for your favorite looks (bloggers from cities all over the world also styled looks), so click on over HERE (or vote above) and cast your votes! xo

Line of Signs

Happy first day of New York Fashion Week! Dum da dum dum. Just kidding, now that I get to pick and choose what I really want to go to (as opposed to being required to attend 50+ shows as a magazine editor), I actually enjoy the week much more. I started the morning off at Lord & Taylor for a breakfast with Lucky magazine where I (along with a few other bloggers, including one of my fave girls, Lindsey from Saucy Glossie) was unleashed before the store opened with $200 in gift certificate dollars to spend. I ended up with a super soft nude waffle-knit sweater by BCBG that I'm psyched to wear the second the temp drops just a bit more.

I then headed even further uptown to visit Edit, a chic store on the Upper East Side that stocks every single one of my favorite designers in one, really elegant space. Think Stella McCartney, Proenza Schouler, Carven, Isabel Marant, 3.1 Phillip Lim, Alex Wang, and more. The buy is AMAZING--if you're on the island of Manhattan, it's a must. I picked out a nubby tweed Isabel Marant jacket (surprise, surprise), and was on my way. Best way to start fashion week ever.

I'm wearing an Equipment blouse, Raven jeans, Proenza Schouler belt, Chanel bag, gifted Elizabeth & James sunglasses. All pictures by Mark Iantosca. xo

Garlic Bread

One good thing about the advent of fall (besides cozy sweaters and boots) is the return of good, hearty Sunday suppers. I never really stop making pasta year-round, but during the summer, my tastes run more towards quick, simple, barely-there sauces that are usually comprised of nothing more than fresh heirloom cherry tomatoes, some olive oil, and a bit of basil and garlic. I'll miss that, for sure, but I can't wait for the first weekend when I can pull on some long, wool socks, gather my hair in a messy bun, and spend all day reading novels and simmering sauce. Turkey meatballs is first on that list, and I'll serve it with a side of garlic bread, of course. You can't have meat sauce without garlic bread. Fact.

I usually make this recipe with some chopped parsley mixed into the garlic butter to break up that intense garlicky taste just a bit and to add beautiful bright green color, but I didn't have any on hand, so I did without and it was delicious. But add it in, by all means, if you have it. Recipe down below. Happy fall. xo

Garlic Bread
From GOOP
Ingredients:
1/4 cup (1/2 stick) lightly salted butter, room temperature
5 cloves garlic, pushed through a press
1 tablespoon finely chopped parsley
1/4 teaspoon freshly ground black pepper
1 baguette
1/2 cup finely grated parmesan

Directions:

Preheat the oven to 375 degrees. Stir together the butter, garlic, parsley and pepper until well combined. Cut the baguette in half horizontally and spread each cut side with the garlic butter, being sure to use every last bit. Sandwich the bread back together, wrap in a sheet of tin foil and put in the oven for 10 minutes.

Turn on the broiler, unwrap the bread, evenly sprinkle the parmesan over both sides of the bread and broil until the cheese is melted and browned. Check after one minute. I burn mine by accident 50% of the time, so keep an eye out! Cut into pieces and serve.

Bonjour L'Automne

I spent this past weekend, the very last one of summer, in Montauk relaxing in the sun. It was the last of the beach we'll see in a while, so we made the most of it and hit just about every good spot in town within three days, including Sole East (where we stayed), Ruschmeyer's, Surf Lodge, Navy Beach, Harvest, Dave's Grill, Duryea's, The Hideaway, and Ditch Plains (and Ditch Witch, of course). It was like a Montauk's Greatest Hits tribute weekend, and I loved every minute of it.

The first "back to school" day was (unsurprisingly) hectic and exhausting. In between arranging my New York Fashion Week schedule, prepping to speak on a panel at the IFB Conference tomorrow morning, working on wrapping up my articles for Bon Appetit (scheduled to run during fashion week), and catching up on all the emails that built up from the long weekend, I was pretty excited to be back in the office and into the swing of things with all of our clients at CA. I have a hunch it's going to be a full, happy fall/winter, filled with lots of good things, and I'm feeling calm, and grateful, and glad. You? xo

Buttermilk Fried Chicken

Fried chicken....just saying the words aloud make me want to bite into a crisp, juicy drumstick, preferably on a big, wide expanse of jewel green lawn in the sunshine. Whenever I'm planning a summer picnic, fried chicken is the first thing that goes on my must-make list. It's delicious fresh out of the fryer, but has it's own charms served cold or at room temperature, out of a plastic container en plein air. But let's be real. When is fried chicken ever bad? It's a hard thing to mess up.

That said, not every fried chicken recipe is created equal. This one, from Andrea Reusing's beautiful cookbook, Cooking in the Moment, is one of the best ones I've tried. The chicken is drowned in buttermilk overnight so that the meat tightens up and retains it's juices, and then fried in a traditional mixture of flour, salt, and pepper until crisp golden brown. Yum. One caveat: be careful when placing the chicken into your oil--it will splatter and burn you something awful if you're not. Believe me, I know. xo

P.S. I served my chicken with a perfect side of green beans. Recipe HERE.

Fried Chicken
From Cooking in the Moment, by Andrea Reusing
Ingredients:
1 3½-4 lb. chicken, rinsed, dried, trimmed, and cut into ten pieces
2 cups buttermilk
2 tablespoons kosher salt
2 cups all-purpose flour
1 1/2 teaspoons freshly ground black pepper
Lard or expeller-pressed vegetable oil for frying

Directions:
Put the chicken, buttermilk, and 1 tbsp. salt into a large bowl. Stir well and refrigerate overnight.

In a colander, drain chicken and let it come to room temperature. In a large bowl, mix together flour, remaining salt, and pepper.

Fill two large cast-iron skillets (or other deep, heavy saute pans) with lard (or oil) about 1 inch deep. Heat over medium high to 325°. Starting with the dark meat, lightly coat one piece of chicken at a time in flour mixture, brushing off excess flour. (Avoid pressing the flour into the chicken.) Gently lay floured chicken in oil. Don’t move it at all for the first few minutes, so it doesn’t stick.

Repeat with the remaining dark meat, then move on to the white, ideally cooking the two in separate pans. Once a pan is about three-quarters full, reduce heat to low and partially cover.

Watch chicken closely, turning the pieces with tongs as needed for even cooking and rotating the pan itself on the burner. As the first side turns deep golden brown (8-10 minutes), turn the pieces over and continue to cook until the they are evenly crispy (another 8-10 minutes). The dark meat will take a little longer than the white.

Transfer the chicken to a clean brown paper bag to drain. Serve warm or at room temperature.

Grocery List: Maldon Sea Salt

If someone asked me which pantry items I couldn't function without, Maldon sea salt (along with good extra-virgin olive oil) would definitely be among them. When I first read about Maldon salt on GOOP, I laughed a little. "How could one, expensive type of salt be that different from your everyday container of sea salt?" I thought to myself, chalking it up to Gwyneth's infamous pickiness. But then, of course, a recipe for roast chicken I came across also specified Maldon, and so I gave in and bought a box--the very last box in all of Whole Foods Tribeca, in fact. Apparently, it was a bit more popular than I had thought possible.

Fast forward a year or so to present day, and there is rarely a day that goes by that I don't reach for that trusty box of salt. It's made in England, by a small, family-run business that operates out of the same traditional black Essex weather-board buildings as it did back in 1882. How's that for charming? These guys really do go for quality over quantity, and it shows in the clean, fresh taste of the product. You can buy it HERE. xo