Sally's Herb Salt

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July 28th, 2012July 20th, 2013

We're back with another episode of our Key 3 series, interviews with chefs and good cooks about the three recipes they think other good cooks should know. This week it's Sally Schneider of The Improvised Life. The Sterns are in Michigan eating boozy cakes made by monks at The Jampot, and John Schlimm has some recipes for the vegan griller.

Jane and Michael Stern's Roadfood

A little hut in the middle of the woods, The Jampot is a bakery and jelly-making operation run by the Society of St. John. From the time you open your car door, you smell not just baking things, but baking things soaked with liquor. The Jamaican black cakes are soaked in rum or wine.