Create herb, spice and salt combos at home to elevate your food
Dense, dark nuggets with unexpected heat from cayenne and black pepper, these chonky darlings will warm you from the inside out.
Flavors warm and spicy, crisp and cool, all at once.
They’re classic for a reason, but this recipe takes them to the next level.
What a delicious way to celebrate our local, native conifers!
These are so good, you don’t miss the gluten one bit.
75 grams (about 3 cups) young redwood needles; pine needles or fir tips can be substituted¾ teaspoon high proof alcohol3 cups heavy …
2 lemons, peeled and juiced2 to 3-inch piece of ginger, grated or minced1 tablespoon apple cider vinegar1 small clove garlic, grated1-inch piece …
1¼ cups cold butter, cut into small pieces1 cup sugar1 teaspoon almond extract1 teaspoon vanilla extract2 cups flour, sifted, plus more for …
This recipe uses codonopsis and ashwaganda for a gentle adaptogenic boost.
This Negroni riff is a marriage of some of Verrall’s favorite flavors—smoke, bitterness, peppermint and coffee. It makes a perfect after-dinner tipple.
Recipe courtesy of Nancy Gammons, Four Sisters Farm
