Hi, I'm Heather.
“My kitchen is a city kitchen with a cottage habit.”
I cook for my family in the city, but my roots are on the East Coast, and that's where I learned to cook simply and feed a crowd. At the cottage, that means lobster on the deck and more people at the table than I planned for.
Then I started travelling and never really stopped: France, Iceland, Germany, Korea, Panama, Mexico, the Caribbean, nearly 30 US states and all of Canada. If I ate something great somewhere, I've probably tried to make it at home since.
By day, I build and run businesses. This is the other side of me: the one who makes 40 litres of soup for a charity event, has opinions about how much salt goes in lobster water, and once put caviar on a hot dog. I regret nothing.
Everything here is meant to taste like someone's looking after you. That's the whole point. Think of me as the friend in your corner who already tested it and wrote down exactly what to do. Saltcraft is where I write it all down: tested in my kitchen, photographed on my phone, and minus the ten-paragraph preamble.
What I cook with
The things in my kitchen I'd buy again tomorrow. Nobody paid me to say so.
Le Creuset
I own no fewer than 30 pieces, and I use all of them. The big ones are where the bolognese and the soup live. Recipes made in mine.
Acadian Sturgeon caviar
Canadian caviar from New Brunswick. It finishes my lobster rolls, and once, memorably, a hot dog. acadian-sturgeon.com
A cast iron pan
Heavy, ugly, irreplaceable. It's where the shakshuka happens, and if a recipe says to get a hard sear, this is what I mean.
Good flaky salt
It's in the name. A pinch at the end does more than any garnish.
One email when something's worth cooking.
New recipes, the next travel guide, and what I'm making this week. No ten-paragraph preamble. Unsubscribe whenever; I won't take it personally.