Spring’s tart rhubarb is the perfect add for a seasonal salsa. Continue reading →

This chutney takes luscious, summer-ripe peaches and goes a step further by smoking them and cooking them down with roasted cumin seeds – the perfect accompaniment to pork chops, grilled fish, or even brie and crackers. Continue reading →

Here’s a recipe for a chili jam made with red fresno peppers, spicy, tart, and sweet…perfect on everything! Continue reading →

Smoky, earthy, juicy lamb burgers with mint and chili pickled cucumbers on a gorgeously toasted bun is the perfect summer bbq food. Continue reading →

Crispy, crunchy asparagus dipped into a garlicky aioli with hints of curry is the perfect way to enjoy all of the seasonal asparagus at the greenmarket. Continue reading →

Fava beans are the taste of spring and, here, are buttery and delicious as a purée topped with sumac-dusted onions. Continue reading →

This is a deliciously spicy ketchup inspired by the Creole cuisine of Haiti. Continue reading →

A quick and easy compound butter with za’atar and roasted garlic is perfect to slather on toasted, crusty bread. Continue reading →

Watching a woman make her family yoghurt from fresh cow’s milk in Bodrum motivated me to make my own. The process couldn’t be simpler, and it’s way tastier (and cheaper) than the store-bought kind. Continue reading →

Sorrel is a popular West Indian drink made from steeping hibiscus, or the sorrel flower, in hot water with sugar and spices. Here, I made it into a tart and sweet jelly, perfect on scones with a bit of cream. Continue reading →

A delicious recipe for an apple chutney that includes red onion, cumin, and fennel to go alongside golden, crusty pork chops. Continue reading →

Seasonal celery root makes an excellent substitute for chickpeas in this hummus incarnation – light, fluffy, and flavorful. Continue reading →

Harissa, a Tunisian chili paste, makes a delicious marinade, salad dressing base, or sauce. Making it at home is not only cheaper than buying the pre-fab stuff at the grocery, it’s easy to do and, even better, you get to control the heat level. Continue reading →

Preserved lemons are an incredibly distinct and subtle ingredient used in North African, Middle Eastern, and even certain East Asian cuisines. Continue reading →