Tzatziki Sauce
This sauce is a wonderful way to balance a spicy element in a falafel pita sandwich, such as a spicy cilantro sauce. It’s also great for dipping toasted pita wedges or vegetables into as a snack or dressing a fresh tomato salad.
Semolina Fig Focaccia
Sweet pockets of soft fig dot this bread, making it a great partner with hard, salty cheeses such as aged pecorino and a selection of charcuterie, including silky prosciutto. I like to serve it cut into individual squares to frame whatever I’m serving with it.
Rye Walnut Aniseed Loaf
This wholesome loaf is based on a French recipe for walnut bread, pain aux noix. Traditionally it is paired with Roquefort, but the addition of porter makes this dense, tangy loaf even more cheese friendly. I also like a caramelly aged Gouda with it. Halve the recipe to make one loaf, or tightly wrap and […]
Roasted Shallot and Tarragon Pesto
This bold pesto from Bon Appetit is a spectacular topping for scrambled eggs, and adds a kick to potato salad.
Oil-Preserved Red Bell Peppers
One of the most classic vegetables to preserve in oil is the bell pepper. This recipe, adapted from Eugenia Bone’s Well Preserved, takes time, but preserves the simple and delicious flavor and texture of the peppers.
Mint Pesto
This pesto from Food and Wine pairs well with lamb of any kind. Top a chop, roll in meatballs, top burgers or toss in a lamb-feta-orzo salad.
Marinated Baby Artichokes
These marinated artichokes, inspired by the America’s Test Kitchen DIY Cookbook, are incredibly luscious and versatile. You can use them as an accompaniment for a cheese plate, an addition to a pasta dish, a topping for pizza, or simply eat them straight from the jar.
Hazelnut, Ricotta, and Lemon Pesto
This unique, yet versatile pesto recipe from Bon Appétit does as well tossed with pasta as it does alone, slathered on a slice of baguette.
Grilled Asparagus Preserved in Olive Oil
Grilled asparagus have a subtle flavor that pairs well with the fruitiness of olive oil. This recipes doesn’t dress up the asparagus in a lot of flavors, but lets its natural early-summer green flavor shine through.
Buttermilk Oat Crackers
Inspired by the many packages of rustic handmade crackers lining the shelves of our local specialty cheese market, we’ve come up with a yummy batch of our own—at a fraction of the cost. Not only are they tastefully thrifty, but these homemade crackers can also be cut into any size or shape, using a knife […]
