The Case for Cooking With Less Salt (We Have Our Reasons)

This is not a column against salt. Salt makes food taste more like itself, and a pinch in the right place can rescue a dull dish.

But many recipes lean on it out of habit, and there are good ways to cut back. Fresh herbs added at the end bring brightness. A squeeze of lemon or a splash of vinegar does much of the same work salt does, sharpening flavors without the sting. Slow cooking draws out sweetness that a heavy hand with the salt can hide.

Start small. Cut the salt in a familiar recipe by a third and taste before adding more. Most people can’t tell the difference.

We’ll admit our interest here is not entirely culinary. Readers who live in shells have strong feelings about salt, and they write in.