Salt preserves food, and we’ve using it in that capacity for thousands of years. But here’s a neat tip: meat and fish aren’t the only things you can keep from going rancid with salt curing. It also works with egg yolks.
The big yellow Gourmet cookbook is one of my go-tos for weekend dinner planning. Now the entire contents of Ruth Reichl's culinary bible are on a free iPhone app—one that makes shopping lists for you.