Don’t let summer get away from you without trying this. Then again, it is pretty swell in winter, too.
This cool, pale-green sauce of lime, chile and coriander was inspired by Somali chef Jamal Hashi. Every day he makes a bowl of it for his Safari Express food stand in Minneapolis’ Global Market, and every day, he runs out. Jamal remembers this sauce in Somalia, where people made it with what grew in their backyards — the ubiquitous lime trees, chile and coriander.
Bring the water to a simmer in a medium saucepan; add the mineral salt and the berries. Let simmer for 20 to 30 minutes, continuing to stir as the berries break down. Cook to your desired consistency. Remove from the heat and stir in the maple syrup.
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.
This is the fresh relief every Thanksgiving menu needs. Greens, both tart and mild, with a few craisins and the simplest and most classic of dressings — solely good tasting oil and vinegar with some salt and pepper. Let all the other dishes on the table cry "Taste all my flavors!" This salad stands serene and elegant in its simplicity.
Tangy yogurt bursting with the electrifying scent of tart lemon.
Every year for the holidays, Mormor would make her famous gravlax. It wouldn't have been Christmas without it.
This is one of the more versatile condiments to have on hand.
Serve warm or at room temperature, as a side dish or an appetizer with bread or pita.