Tangy yogurt bursting with the electrifying scent of tart lemon.
A major wallop of heat from the serranos is essential to cut through the richness of those pumpkin seeds like a sharp knife through ripe tomato.
Chermoula is a pungent Moroccan herb sauce traditionally served as both a marinade and sauce with fish.
Membrillo is jellied quince confection, typically served with cheese and cured meats. Here, the apple cores, heavy with sweet and sour (agrodolce) syrup, inspire similar use.
This is perhaps one of the most assertive, yet versatile ways to serve the simple shallot.
This beer jelly isn’t dessert; it’s distinctively savory, and that’s what makes it interesting.
While the turkey roasts, it releases tons of concentrated flavor into the pan -- this is where the gravy takes on another dimension.
Every year for the holidays, Mormor would make her famous gravlax. It wouldn't have been Christmas without it.
Serve warm or at room temperature, as a side dish or an appetizer with bread or pita.