Egg yolks have a naturally salty, buttery taste that marries
well with sweets (which might explain why Japanese omelets
are traditionally spiked with sugar). We like the mild sweetness
and nutty kick of coconut. Add a shot of coconut milk to eggs
before scrambling, or serve them with a side of coconut
pancakes (just sprinkle flakes into the batter).
to the next level!
take
salty & sweet
PHOTOGRAPHY BY LISA SHIN; FOOD ST YLING BY ROSCOE BETSILL; PROP ST YLING BY ANGHARAD BAILEY.
Foodies everywhere are discovering that these tastes belong
together (if you haven’t tried sea salt chocolate yet, get on it!).
Snacks are a given, but we never thought about it working
in our other dishes. A new book, Niki Segnit’s The Flavor
Thesaurus, inspired some wacky but delicious new versions!
Bacon & Broccoli
Though you might not think of broccoli
as sweet, it actually does fall on the
bittersweet end of the vegetable scale (its
main flavor is sweet, then it’s bitter in the
aftertaste). That’s why you often see it with
salty ingredients, like anchovies in Italian
cooking or soy sauce in Chinese food. At
home, pan-fry the florets with salty bacon
and top with parmesan cheese.
White Chocolate & Olives
This seemingly stomach-turning combo doesn’t
taste as unusual as it sounds (we swear!). Olives are
cured in salt or brine before they can be eaten,
so their salt level is mighty high—which works
perfectly against white chocolate, the sweetest of
all chocolates. For a subtle start, try sweetening
olive crostini with a little shaved white chocolate.
