In the salt marshes of Cadiz in southwestern Spain, Juan Carlos Sanchez de Lamadrid surveyed a grid of rectangular pools of milky water, part of a time-honoured tradition to harvest salt from the sea.

This is a classic cold soup from Andalusia, now ubiquitous around Spain and beyond. Recipes vary ... then seasoned with olive oil and salt. It can be eaten by itself but often serves as a vehicle ...

I magine the entire Mediterranean Sea disappeared, leaving behind an empty, sun-baked salt plain stretching from Spain to the Middle East. Then imagine the Atlantic Ocean suddenly crashing through ...

Last year they produced 30 tonnes of virgin sea salt and three tonnes of fleur de sel — or “flower of salt” — large salt crystals used to garnish and season everything from fish, meat and vegetables ...

With this ingenious recipe, Juan Mari and Elena Arzak play up the ubiquity of the national staple by transforming it into a simple seasoning — implying that in Spain, ham is as commonplace as salt.

A big part of your job, I know, was taking these recipes with ingredients from all over the world, making them accessible to those of us here in the U.S., like me, who might want to try these recipes.