Fig Anchoïade
A staple in Provence, anchoïade is nothing more than anchovies, garlic and olive oil worked together with a mortar and pestle into a purée. At Chez Panisse we added walnuts and ripe, earthy figs to cr...
Stocking the Larder
Recipes from Stone Edge Farm’s newly released Kitchen Larder Cookbook
Take advantage of an end-of-the-summer abundance of produce like peppers and tomatoes, and the short but glorious season of fall fruits like figs, to stock your larder for the rest of the year with these tips and recipes from the Stone Edge Farm Kitchen Larder Cookbook — Seasonal Recipes for Pantry and Table (Rizzoli, 2019), newly released by Sonoma’s Stone Edge Farm.
Fig Anchoïade
A staple in Provence, anchoïade is nothing more than anchovies, garlic and olive oil worked together with a...
Tomato Conserva
Homemade tomato conserva bears little similarity to commercially prepared tomato paste, even the imported stuff from...
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Tomato Conserva
Homemade tomato conserva bears little similarity to commercially prepared tomato paste, even the imported stuff from Italy. It is the very essence of tomato in a super-concentrated form. Just one spoo...
Fermented Red Pepper Paste and Powder
This paste and powder are must-have larder items for anyone who likes a kick of spice. The recipe will first yield four jars of the paste, one of which will then be made into a scant cup of powder. To...
Fig and Fennel Pollen Jam
Fig jam is a wonderfully versatile pantry item to reach for throughout the year. The fact that it isn’t too sweet makes it a good condiment for savory dishes such as roast pork. It’s equally good to s...