Easier (and more fragrant!) than pesto
+ 2 more best-of ingredients we're loving in the Shop
Instant zip—and there are plenty more where they came from.
No preservatives, no fillers, just pure, unadulterated garlic flavor
How an hour at your stove yields a syrup for your cocktail, a compote for your toast, and endless possibilities
Seasons change, and the food on your table with it—but chimichurri will always bring the party
Start with a simple scallion oil, progress to advanced stir-fries
The best stand-in for Mexican crema is NOT sour cream
Creamy, citrusy, garlicky, sweet
Tuck it into a quesadilla, spread it on pizza dough, and eat it by the spoonful
A blissful week
You'll eat more iceberg lettuce than ever before
Incredibly intense, in an incredibly good way
A drizzle of pomegranate molasses here, a drizzle there
It's a contentious debate!
Plus homemade hot sauce and a trick for getting extra crunch.
When life gives you oranges, make this sauce
For anything that needs a little extra "oomph"
It's dinner and an appetizer (or side dish!), all-in-one
And, of course, plenty of cheese and milk
Call it a holiday and entertaining two-fer.
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