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Ingredients

• ✓ fleur de sel
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a mini muffin tin with plain or seasonally colored paper liners.
2. 2 Combine butter, sugar, eggs, and vanilla extract in a large bowl. Mix vigorously with a wire whisk until butter is incorporated but you can still see bubbles of butter in the batter. Add flour, cocoa powder, baking powder, and salt. Mix gently until just incorporated; do not overmix.
3. 3 Divide batter among the muffin cups using a small ice cream scoop. Gently cover the top of the brownies with a dusting of sea salt flakes.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes. Transfer to wire racks to cool.

By Ed Price

Ingredients

• ✓ fleur de sel
• all-purpose flour
• cocoa powder
• baking soda
• salt
• butter
• semisweet chocolate chip
• egg
• brown sugar
• sugar
• vanilla extract
• chocolate chunk

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Whisk flour, cocoa powder, baking soda, and salt together in a bowl. Set aside.
3. 3 Combine butter and chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until chocolate is melted and creamy. Add eggs one at a time, mixing well to incorporate each one. Add brown sugar, white sugar, and vanilla extract; mix well. Fold in flour mixture until no dry streaks remain. Fold in chocolate chunks.
4. 4 Drop rounded teaspoonfuls of cookie dough onto a baking stone or nonstick cookie sheets. Sprinkle fleur de sel over the tops.
5. 5 Bake in the preheated oven until cookies flatten but centers still look soft, 10 to 14 minutes. Transfer to wire racks to cool.

By Dawn Morris

Ingredients

• ✓ fleur de sel
• sea scallop
• coconut vinegar
• vegetable oil
• garlic
• tomato
• red onion
• ginger
• thai chile pepper
• calamansi juice
• green onion
• lemon zest

Instructions

1. 1 Mix scallops with spiced coconut vinegar in a large bowl. Cover and chill 15 minutes or to desired firmness. Drain immediately, reserving vinegar, and arrange on small plates or in quartered coconut shells.
2. 2 Heat oil in a pan over medium heat. Add garlic; cook and stir until golden brown and lightly crispy, 3 to 5 minutes.
3. 3 Mix tomatoes, red onion, ginger, Thai chile, and calamansi with reserved vinegar. Top scallops with tomato mixture and sprinkle with green onions and fried garlic. Finish with a sprinkle of lemon zest and fleur de sel.

By Yana Gilbuena

Ingredients

• ✓ fleur de sel
• butter
• rose wine
• salt
• butter
• water
• egg
• all-purpose flour
• pastry dough
• kitchen twine
• kosher salt
• chicken
• olive oil
• cayenne pepper
• black pepper
• kosher salt
• rosemary
• garlic
• celery rib
• carrot
• yellow onion

Instructions

1. 1 Combine onion, carrot, and celery in a bowl. Add garlic, rosemary, salt, black pepper, and cayenne pepper. Drizzle in olive oil. Mix stuffing well.
2. 2 Trim away the wing tips of the chicken. Season the whole surface and cavity generously with salt. Spoon the stuffing into the cavity, reserving any extra for the sauce later. Tie the legs together with string. Refrigerate until ready to wrap.
3. 3 Place dough onto a well floured surface. Sprinkle more flour on top. Roll out into a large circle about 1/8 inch thick. Place chicken, breast-side down, in the center of the dough. Wrap dough over the chicken. Cut off sections of excess dough and patch them over areas with less coverage.
4. 4 Beat egg and water together and brush some egg wash over the redistributed dough. Press the rest of dough into the new seams. Continue folding dough over the chicken, brushing with egg wash and patching pieces together as needed, until chicken is fully covered. Do not stretch the dough too thin.
5. 5 Flip chicken over onto a baking sheet lined with a silicone mat. Press on the inside of both legs to enhance their shape. Refrigerate until crust is cold, about 30 minutes.
6. 6 Preheat the oven to 400 degrees F (200 degrees C). Brush the remaining egg wash all over the chicken. Sprinkle fleur de sel on top.
7. 7 Bake in the preheated oven until crust is beautifully browned, about 1 hour and 10 minutes. Transfer chicken to a pie dish and let rest while preparing the sauce, 30 minutes to 1 hour.
8. 8 Cut a small hole into the back of the chicken and spoon out 1/2 cup of the stuffing. Place in a saucepan with 1 tablespoon butter. Add a pinch of salt. Cook and stir over medium-high heat until vegetables are tender, about 3 minutes. Add wine and the pan drippings. Cook, stirring occasionally, until reduced by half, about 4 minutes. Add cold butter. Turn off heat and stir sauce vigorously until butter melts.
9. 9 Slice chicken and serve with the sauce.

By John Mitzewich