Deeply savory and wonderfully aromatic, this Smoky Woodland Mushroom Finishing Salt brings together the earthy richness of porcini and shiitake mushrooms with herbs, garlic, black pepper, and just enough smoked sea salt to suggest a wood-fired kitchen. A small pinch adds instant depth to simple foods — roasted potatoes, eggs, buttered toast, risotto, vegetables, soups,...Read More

These Moroccan-Style Salt-Preserved Lemons use unwaxed lemons, kosher salt, and a simple curing process to create a bright, savory pantry staple for North African and Mediterranean dishes.Read More

Plums are especially well suited to mostarda, where their natural sweetness is balanced with vinegar, mustard, and warm spice. This savory-sweet condiment is wonderful with cheese, roasted meats, charcuterie, or tucked into a sandwich with sharp cheddar or roast pork. Italian prune plums work especially well because they hold their shape nicely, but Catalina or...Read More

Passionfruit curd is one of the best ways to capture the fruit’s intense tropical flavor. Bright, tangy, and luxuriously smooth, it has the same rich texture as lemon curd but with a more floral, exotic character. For this recipe, the passionfruit pulp is strained before cooking to remove the seeds, creating a silky curd that...Read More

Quince and cranberry are natural partners: tart, fragrant, jewel-toned, and perfect for the holiday table. This compote is lovely with turkey or pork, but it’s equally good spooned over yogurt, cheesecake, or warm breakfast cereal. INGREDIENTS: 2 medium quince, peeled, cored, and diced 12 ounces fresh cranberries 3/4 cup sugar 1 cup water 1/2 cup...Read More

Quince butter is softer and more spreadable than quince paste, with a silky texture and intensely floral flavor. It’s delicious on toast, biscuits, scones, or stirred into yogurt. INGREDIENTS: 4 medium quince 2 cups water, plus more as needed 1 to 1 1/2 cups sugar, to taste 2 tablespoons lemon juice 1 teaspoon vanilla extract...Read More

Roasting is one of the easiest ways to unlock quince’s extraordinary fragrance. This version is only lightly sweet and works equally well as a dessert or alongside savory dishes. INGREDIENTS 3 medium quince 3 tablespoons honey 2 tablespoons unsalted butter, melted 1 tablespoon lemon juice 1 small sprig fresh rosemary, finely chopped 1/2 cup water...Read More

This sweet-tart condiment is wonderful with cheese, charcuterie, roast pork, turkey, or sandwiches. It’s especially good alongside an aged cheddar, Manchego, or creamy blue cheese. INGREDIENTS: 2 medium quince, peeled, cored, and cut into small dice 1/2 cup sugar 1/2 cup water 1/3 cup apple cider vinegar 1 tablespoon yellow mustard seeds 1 teaspoon Dijon...Read More

Sweet, crisp, and lightly spiced, these candied walnuts are one of those simple recipes that quickly becomes a favorite. A little cinnamon and vanilla give them warmth, while a touch of salt keeps the sweetness nicely balanced. Set out a bowl for an easy appetizer, scatter them over salads, add them to a cheese board,...Read More

Fresh mint gives this pesto an unexpectedly bright, cooling flavor, while basil, toasted pistachios, Parmesan, lemon, and gently cooked garlic add richness and depth. It is especially delicious with grilled vegetables, lamb, chicken, or fish, but it is just as good tossed with pasta, spooned over roasted potatoes, or spread on crostini. For an easy...Read More