Juice from impossible ripe summer tomatoes are turned into this favorite jelly of the Portuguese. Use it as you would any jelly: on toast, biscuits, and such.
This ever-so-slightly cooked salsa of sorts works with chips, chile rellenos, huevos rancheros, omelets, even pasta.
Just the thing to keep on hand for those desperate dinner dilemmas in which it seems you’ve got nothing on hand…and then you remember this.
Tahini is the base for this Mediterranean dip made of leafy greens. Paula Wolfert chooses her greens by season and availability.
Perhaps the most iconic and indispensable ingredient in Moroccan cooking, the preserved lemon is perhaps the easiest thing to make ever.
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