Holiday Salt

Savory. Warm.

This is what the kitchen smells like on the fourth Thursday of November, kept in a tin.

Flake salt with rubbed sage, crushed rosemary and thyme: the herbs from the stuffing and the pan drippings. Roasted garlic adds depth, and green and white peppercorns add a soft heat. Orange peel brightens it at the end, so every bite doesn't taste the same.

It isn't for cooking with. It goes on after the cooking is done, a pinch right before the plates go out.