Salty Caramels, Jacobsen CoThe very first caramel recipe dates back over 1000 years. We have the French to thank for the addition of salt, and now we think Jacobsen's Salt Co has landed a pretty great version of their own. The recipe starts with the purest sea salt, sustainably harvested from Netarts Bay on the Oregon Coast. Carefully toast the sugar and butter to a perfect golden brown, before stirring in the heavy cream. The result: a creamy, chewy caramel with bright, briny

and Leccino olives ready to set in a bowl for cocktails or parties

Tomatoes in a jar that taste fresh and contain artichoke bits

Cotton honeycomb waffle weave for maximum absorbency • Machine wash separately cold water tumble dry low warm iron

warm hues and distinctive grain patterns that make olive wood a beloved choice for culinary utensils

Lightly fruity

fluted brass pasta wheel

these heavyweight aluminum pots transfer heat evenly so water boils and diffuses through ground coffee at the perfect time and brewing temperature

Unwrapping and placing a caramel into your mouth has the same slow-time feel as letting a piece of chocolate dissolve on your tongue

Tagliatelle are usually about 3/8 of an inch wide strips of pasta

Two ingredients are turned into hundreds of stuffed

which led her to open two of America's favorite pasta restaurants

tumble dry on low setting