The lemon guava’s naturally bright flavor makes a lovely dressing for delicate greens, especially a salad of peppery arugula, sliced pears, toasted pecans, and fresh goat cheese. INGREDIENTS: 2 tablespoons strained lemon guava purée 1 tablespoon freshly squeezed lime juice 1 tablespoon white wine vinegar 1 teaspoon honey ½ teaspoon Dijon mustard 3 tablespoons extra-virgin...Read More

A beautifully fragrant, ruby-colored fruit sauce that’s wonderful over yogurt, panna cotta, ice cream, pancakes, or pound cake. Lemon guavas may also be substituted for a golden-colored compote. INGREDIENTS: 2 cups ripe cherry guavas, halved ¼ cup water 2–3 tablespoons honey, to taste 1 teaspoon freshly squeezed lime juice ½ teaspoon finely grated lime zest...Read More

There’s something irresistible about warm, freshly made naan — soft and pillowy, with golden brown bubbles, lightly charred edges, and a buttery finish. Traditionally baked in a blazing-hot tandoor oven, this homemade version is cooked in a cast-iron skillet, making it easy to enjoy delicious naan right in your own kitchen. A little buttermilk or...Read More

Every so often, something unexpected appears at the farmers market that makes us stop and take a closer look. This season, it’s the beautiful little cherry and lemon guavas from Borba Family Farms. These petite, colorful fruits may look like miniature apples or oversized cherries, but their flavor tells a different story. Fragrant, sweet-tart, and...Read More

Few things show off beef tallow better than a pan of crisp roast potatoes. Parboiling softens the edges, then roughing them up creates all those craggy little surfaces that turn deeply golden in the hot fat. INGREDIENTS: 3 pounds russet potatoes 3 tablespoons beef tallow 1 1/2 teaspoons kosher salt, plus more to taste Freshly...Read More