In restaurant kitchens, dishes get finished right before they leave the pass — a pinch of flaky sea salt, a drizzle of something rich or spicy, or a crack of pepper. It’s not only decorative, but aromatic, textural and flavorful.

It's probably because it’s so standard in professional cooking that nobody thinks to write it down. It’s like telling someone to taste their food as they cook — of course you do, but that’s not in the recipe either.

I developed these after Banh Oui closed, when I had time to cook at home and take advantage of my garden. The instinct to add something at the end is very much part of how I grew up eating (furikake, togarashi, hot sauce, fresh herbs).

Make something you already know how to cook. Just before serving, sprinkle your dish with any of our savory seasoning salts. It's the finishing garnish you never thought you needed!