If you have a bunch of leftover herbs from the market, there are plenty of ways to stretch their shelf life, but one way that keeps them around a while and gives you an immediate flavorful bang for your buck is to make your own herbed salt. All you need is a little fresh garlic, sage, thyme—whatever herbs you may have lying around—and some kosher salt. The Splendid Table's Lynne Rossetto Kasper and chef and food writer Sally Schneider show us how it's done. More »