Good morning. Welcome to all our new readers! As announced Friday, we’re giving away some maple cutting boards to three lucky subscribers.
And because you’re reading this, you’re already signed up and eligible to win!
The giveaway ends tonight, and we’ll contact the winners tomorrow, so keep an eye on your inbox.
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Anyhow, in today’s edition we’re diving into harissa, one of our favorite ingredients. A spoonful quickly adds flavor to simple weeknight cooking, like the ground beef in this week’s featured high-protein harissa wrap. Then, we’ll demystify different types of salt thanks to a reader Q/A.
INGREDIENT DEEP DIVE 🍳
Harissa
What is it?
Harissa is a North African chile paste made from dried red chiles blended with garlic, olive oil, spices (like cumin, coriander, and caraway), and sometimes tomato or roasted red pepper.
If you’re into chipotles in adobo or gochujang, you can put harissa to use in very similar ways (adding heat, color, aroma, sauciness).
You’ll usually find it in small jars or tubes in the international aisle, Middle Eastern markets, or in most mainstream grocery stores these days,
There’s a range of styles: smooth vs. chunky, smoky vs. bright, mild vs. very spicy. Try a few brands to find one you like.
What’s its flavor?
Taste: Lightly salty, savory (umami), slightly tangy (sour)
Aroma: Garlicky, warm spices, dried chile
Texture: Thick paste that’s spoonable, not pourable
Physical: Spicy with lingering heat that builds
Human: A staple condiment and cooking base across Tunisia, Morocco, and similar regions. An easy way to recreate that flavor profile at home.
Why should you buy some?
A spoonful adds heat, acidity, aromatics, and color all at once (without having to pull out the entire spice drawer).
It’s incredibly versatile: use it as a marinade, stir-in, rub, or condiment.
A little goes a long way, so a small jar lasts ages in the fridge.
It plays well with vegetables, seafood, chicken, lamb, eggs, even beans.
Buying tip: Glass jars are great, but if you see harissa in a tube, grab it. Easier storage, less oxidation, and easier to apply a squirt at a time (just like tomato paste).
What else can you make with it?
Harissa yogurt or mayo for roasted vegetables, sandwiches, or grilled meats
Toss with carrots, cauliflower, or potatoes before roasting or grilling
Stir into tomato sauce, lentils, or chickpeas for instant backbone
Rub onto chicken thighs, kebabs, or fish before roasting or grilling
Swirl into eggs, shakshuka-style dishes, or breakfast hashes
RECIPE OF THE WEEK ✅
High Protein Harissa Spiced Wrap
This harissa wrap seasons ground beef simply with cumin and harissa for a 10-minute weeknight protein prep. Then you just wrap it up in a thin wrap or lavash bread, and garnish as desired with pickled items and yogurt for creaminess and extra protein.
READER Q&A 🧠
Salt types explained
Question: “What’s the difference between kosher salt, iodized salt, sea salt, etc? ” - Ken L.
All salt is mostly sodium chloride. The real difference comes down to crystal shape and density.
Take for example the below image of the shot glasses with the exact same amount of salt by weight. Salts with smaller grains pack down tighter and are “saltier” by volume (table salt on the far left is twice as salty by volume as the flakey salt on the far right).
With that in mind, here is what you should know about common varieties:
Iodized (table) salt: Fine, dense granules fortified with potassium iodide. Introduced in 1924 to combat iodine deficiency (now rare), but it remains common today. Because it packs tightly, it’s saltier by volume and easy to accidentally over-season with.
Sea salt (refined or unrefined): Made by evaporating seawater. Refined versions are nearly pure NaCl; unrefined types (like the grey Sel Gris) retain trace minerals that give subtle color variation. Despite marketing claims, the mineral content isn’t nutritionally meaningful at normal salt intake. Sea salt can range from fine to coarse.
Kosher salt: A coarser salt popular in U.S. kitchens for its pinchable texture. Density varies by brand (Diamond Crystal vs. Morton), so volume measurements aren’t interchangeable.
Himalayan pink salt: A rock salt mined in the Punjab region of Pakistan and famed for it’s pink hue (from trace minerals), but once it’s ground up, the flavor is nearly indistinguishable from other salts.
Flake salt: Light, brittle crystals (like Maldon) formed through slow evaporation. Best for finishing: they add crunch and visual appeal, but not economical for daily seasoning.
Takeaway: You can cook with any salt. For everyday seasoning, kosher or coarse sea salt are often recommended because the grain size is easy to control and there’s a bigger margin of error than dense table salt. Stick with one kind to develop a “feel” for seasoning by hand. Save expensive flaky salts for garnishing.
WINNING READER SUBMISSION 🏆
Steak dinner winner
This week’s dinner winner is Adrian D, who made steak with roasted red pepper chimichurri. Looks great.
Reply with your best home-cooked food photos for a chance to win & be featured!
EXTRA HELPINGS 🍽️
In a minute or less: Bok choy 101
What we’re watching: How Singapore airlines makes omelettes
Get cooking: All mentioned dishes are on the Cook Well App
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