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Every Home Cook Needs a Salt Cellar Next to the Stove

Every Home Cook Needs a Salt Cellar Next to the Stove

Home cooks spend plenty of time thinking about pan racks, knife storage, and perfect coffee stations, but one of the hardest-working tools in the kitchen often gets overlooked: the salt cellar. Because salt seasons nearly every step of cooking, it really should a dedicated spot within arm’s reach of the stove—and a container that’s as functional as it is beautiful. Once you start using one, it’s hard to stop at just one. I keep a dual-compartment cellar for kosher and flaky salt by the cooktop, another dish on the table for finishing, and could make a case for placing one anywhere food (or cocktails) happen.

And while practicality should be top of mind, so should design. In fact, your salt cellar should be stylish if it’s getting the spotlight in your kitchen. Classic salt cellar designs usually come in two styles. The first, also referred to as “salt pigs”, commonly look like pipes growing out of your kitchen counter, with wide openings at the top that allow you to reach in and access the salt easily. This shape cleverly keeps the salt protected from dust and kitchen grease without the need for a lid that can be annoying to remove with dirty hands while you’re cooking.

Alternatively, lidded salt cellars are often have hinged lids that can either be flung upwards or swung to the side with a light finger flick. This keeps salt protected from moisture while still allowing easy access. Below, I’ve rounded up a variety of beautiful and useful options (some are both!) that I’d proudly allow to take up permanent residence on my countertop—and you should, too.

Classic ‘salt pigs’

If you want to stick with the tried-and-true, salt-pig design, these options are both stylish and utilitarian. Whether you’re reaching for a handful of cooking salt or finishing off with coarse sea salt, they’ll keep your seasoning fresh and ready for action.

Emile Henry

Made In France The Salt Pig

Cole & Mason

Strethall Ceramic Salt Pig

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Food

Juneteenth Foods: 23 Recipes for a Cookout Celebration

Juneteenth Foods: 23 Recipes for a Cookout Celebration

There is more than one way to celebrate Juneteenth. Backyard cookouts, humble picnics at the neighborhood park, and local festivals serving barbecue and strawberry soda all honor June 19, 1865, the day more than 200,000 enslaved Black Americans learned they were free—more than two years after President Abraham Lincoln signed the Emancipation Proclamation. Though Juneteenth has only recently been recognized as a federal holiday, Black communities across the United States have celebrated “freedom day” or “emancipation day” for generations.

At the center of many Juneteenth gatherings is the cookout: an intergenerational spread where smoky meats, fresh sides, icy drinks, and seasonal desserts bring people together. From Houston to Milwaukee to Oakland and Washington, D.C., home cooks often build their menus around crowd-pleasing staples like grilled meats, hot links, fish fries, slaws, baked beans, and cobblers. Red drinks are a longstanding part of Juneteenth celebrations too; hibiscus, watermelon, and ruby-hued fruit punches are often served as a tribute to resilience, remembrance, and West African culinary traditions carried across the diaspora.

The Juneteenth recipes below span smoky mains, fresh sides, red drinks, and celebratory desserts—all made for gathering with family and friends.

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Muffuletta Potato Salad

1lb. 1lb. Capers, drained and coarsely chopped2tsp. Oregano dried1tsp. Calabrian chile paste3oz. aged provolone, torn into 1″ pieces2oz. Mortadella, thinly cut2oz. Salami spicy, thinly sliced1 cup pickled peppers (such sliced cherry peppers, canned piquillo or canned sweet cherry peppers), cut in halfParsley leaves (for serving).

  

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