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“Everything” Flatbread Crackers from Crackers & Dips

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Anchoiade

(Martha Stewart Living, June, 2012)

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Apricot Liqueur

(La Cucina Italiana, August, 2011)

liquore di albicocche
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Bibimbop

(Cooking Light, March, 2012)

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Chile-Cumin Spice Paste

(Food & Wine, December, 2011)

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Chinese Star Anise-Orange Brine

(Sunset, February, 2011)

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Cotija

(Artisan Cheese Making at Home by Mary Karlin, 2011)

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Garlic Confit

(Saveur, May, 2010)

These oil-poached cloves can be puréed and added to mashed potatoes or to other sauces, and the garlic-infused oil works especially well in vinaigrettes.
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Garlic Confit

(Food & Wine, August, 2010)

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Smoky Ribollita

(Food & Wine, May, 2010)

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