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05/20/2012
Tapenade Noir à la Figue (Olive Spread with Figs)
This classic Provençal spread made with black olives and cured anchovies gets a chewy texture and sweet flavor from the addition of dried Black Mission figs. Serve it on slices of baguette or as a spread with a cheese board.
Issue #148
10/19/2012
Preserved Lemons
As lemons cure in a salty, spicy brine, their flesh softens and sweetens; after a month, they're ready to be finely chopped and added to everything from Moroccan tagines to vinaigrettes.
Issue #150
09/05/2012
Mostarda di Frutta (Spicy Mustard and Fruit Preserves)
Mostardabest served with meats, an assortment of boiled cuts, or cheeses that can take its sharpness.
Issue #150
09/04/2012
Major Grey's Chutney
Order a curry in many Indian restaurants, and Major Grey's comes alongside it; in an English pub, a dollop might complement cheddar cheese. However it's served, this Anglo-Indian condiment is scrumptiously sweet and tangy.
Issue #150
12/06/2009
Apple Cinnamon Fruit Dip
Cool Greek yogurt makes the perfect dip for fruit with the addition of cinnamon, honey, and applesauce. Continue...
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Source: eNourishment