Chipotle Powder
I always leave a crop of jalapeños on the bushes until they turn beautifully red—that is when their flavor is the best for powdering. Chipotle powder is made from a jalapeño chile that has been smoked and then dried. It is super easy to do at home and a great way to preserve your bumper jalapeño crop.
Merguez Sausage
Think of a spiced lamb burger with a mint yogurt sauce and tomato chutney…
The best burger I have ever had was from a cute little place called Tabor Tavern in Portland Oregon. 1/3 lb. lamb patty, harissa, balsamic onions, feta, arugula, all on a brioche bun. I just checked the menu, and they are still serving it. I have never been quite able to reproduce that flavor, but it opened my mind to how well-spiced lamb is suited to be used in a burger. This flexible sausage recipe can be pumped into links, flattened into patties, or rolled into meatballs.
Fresh Herb Labneh
Simple Homemade Cheese with Complexity and Tang.
This delicious Middle Eastern cheese can be served as a creamy dip or rolled into flavorful spheres, coated with herbs and spices, and suspended in olive oil. Whatever your choice, it is a guaranteed crowd-pleaser, very simple to make, and the flavor pairings are endless.
Fennel Seed Infused Honey
A versatile savory drizzle
I love infusing honey with different savory elements. It elevates what could be a cloying sweetness by adding body and complexity that gives your dish that “oh, that’s good” double-take.