To make preserved lemons is easy. Salt, lemons, water, time. And a small lemon makes it best.

Preserved lemons are a wonderful go-to addition to any recipe. Use them as a topping, an ingredient, or as a taste-changer. Anywhere you would use a regular lemon, you can use a preserved one for more punch and flavor. This intense concentration of flavor goes beyond just a lemon; it releases an explosion of flavor in your mouth!

The combination of salt, lemon, and time creates a flavor bomb when combined with chicken, for instance, bringing out the best in your poultry. Similar to sardines, another flavor enhancer bomb, it might not immediately appeal to all your senses, but once you incorporate a preserved lemon into your next dish, you might just discover a new love.

We like the Belazu Beldi Preserved Lemons because they are small, whole, and round like little globes. Slightly smaller than a golf ball, they have a very thin skin that is easy to cut and chew. When used as a garnish, they look cute and gorgeous, elevating the presentation of any dish!

You can either make your own preserved lemons or try the Belazu Beldi Preserved Lemons. Preserved lemons are the ultimate combination of sourness, saltiness, and bitterness—a true flavor bomb!

Once you start using preserved lemons in your dishes it might just become one of those pantry staples you can't live without!

Shop here for Preserved Lemons!

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Simple, easy and delicious. Incorporate preserved lemons and now plain pasta takes a jump to fun!

See the easy Preserved Lemon with Pasta Recipe here!

Get all the ingredients together and ready - mise en place - add in two steps and rest for 30 - its like working and not. So easy!

See the easy Lentils with Preserved Lemon Soup Recipe here!

This is really, really, good! Full of wonderful flavor that you can add to eggs in the morning, sandwiches at lunch and rice and beans for dinner! Versatile! Not hot.

Mole sauce (MOH-lay) is a traditional Mexican sauce. Its history dates back many centuries and is rooted in indigenous Mexican cuisine.

The exact origin of mole sauce is uncertain, but it is believed to have originated in the region that is now modern-day Mexico many centuries ago (in pre-Columbian times) when indigenous civilizations in Mexico, like the Aztecs and Mayans, developed various complex sauces made from a combination of ingredients.

The word "mole" is derived from the Nahuatl word "molli," which means sauce or concoction. Mole sauce is typically made by combining a variety of ingredients, including chili peppers, nuts, seeds, spices, chocolate, and other flavorings. The exact ingredients and preparation methods can vary widely depending on the region and the specific recipe.

There are numerous variations of mole sauce throughout Mexico, with each region having its own unique version. Some of the most well-known types of mole include:

Mole Poblano: Originating from the state of Puebla, Mole Poblano is perhaps the most famous type of mole sauce. It typically includes chili peppers, nuts, seeds, chocolate, and various spices.

Mole Negro: Hailing from the state of Oaxaca, Mole Negro is a dark and intensely flavored mole sauce. It features ingredients such as dried chilies, nuts, seeds, spices, and chocolate.

Mole Coloradito: This mole sauce, also from Oaxaca, has a reddish color and a slightly sweet taste. It often includes ancho and guajillo chilies, tomatoes, nuts, seeds, and spices.

Mole Amarillo: Originating from the state of Tlaxcala, Mole Amarillo is a yellow-colored mole sauce. It is made with yellow chilies, tomatoes, tomatillos, nuts, and spices. Mole Verde: Hailing from the state of Oaxaca, Mole Verde is a green mole sauce made with a variety of green chili peppers, herbs, nuts, and seeds.

Mole sauce is incredibly versatile and can be used in a variety of ways. Traditionally, it is most commonly used as a sauce for poultry, such as chicken or turkey. However, it can also be used as a sauce for other meats, such as pork or beef. Mole sauce can also be used as a base for stews, poured over enchiladas or tamales, or even used as a dip for tortilla chips.

Shop now for Bunches and Bunches Smoked Oaxacan Mole Sauce!

As lovely as a Palouse sunrise, these delicious, organic "red" gems are skinless and perfect for your next red dal or lentil soup.

Shop now for Organic Petite Crimson Decorticated Red Lentils!

We love lentils and they require only a little more work than boiling frozen peas. You can at a minimum just boil and eat or simply garnish after cooking. They keep for days in the refrigerator so it is a great Sunday dish to eat in different ways all week.

This recipe makes them much more appealing and delicious and barely more work than boiling water!

See the Base Lentils Recipe here!

You can fry the garbanzos and the garlic early in the day and keep them at room temperature. When you are ready to serve, heat the garbanzos in a 400-degree oven until hot - about 5 minutes. The garlic can be served at room temperature.

See the Wilted Escarole & Garlic-fried Garbanzo Beans Recipe here!

Chickpeas (aka Garbanzo) are a regular staple in American cuisine. Almost everyone has a favorite hummus recipe or three, and they're an almost ubiquitous feature of the supermarket salad bar.

In fact, the humble chickpea (or garbanzo, or ceci bean, or Indian pea...ad infinitum) is an international favorite. It turns up in cuisines from India, South America, Northern and Western Europe. Perhaps their popularity has something to do with their mildly sweet flavor or their unusual shape.

Chickpeas pair well with pastas, rice, and even heartier grains like hard wheat and farro. They make a distinctive dip, of course, but they're even better in a long-cooking stew. They can also be ground for flour, deep-fried, or even made into sweet pastes, candies, and puddings. For me, chickpeas were the gateway food that opened up my palate to all things Middle Eastern.

Shop now for Garbanzo - 1209 York Street Beans here!

One of the greatest recipes out there, this easy recipe for almond cake was passed from one almond cake lover to another, and modified to match favorite ingredients and palates along the way..

This adapted recipe for almond cake is from David Lebovitz, who has a wonderful blog and many wonderful cookbooks. You should go check out his writing!

This is best, and easiest, if you make it in a food processor. If using a mixer, use a paddle attachment to break everything up.

See the Almond Cake Recipe here!

Shepherd's Grain Premium Pastry Wheat Flour is a blend of renowned soft white wheats and has a lower amount of gluten than all-purpose flour. This lends to a lighter and less chewy crumb or flake when used in pie doughs and other confections. It is a staple for discerning pastry chefs and is great for all sorts of pastries, such as puffs, croissants, eclairs, cannoli, strudels, and more.

And almond cake.

Shop now for Shepherd's Grain Pastry Flour!

No fancy packaging here, this commercial tub of Mandelin premium almond paste is the real deal.

You can shape this white treat into little animals for your next birthday cake. Or into leaves for the top of an apple pie.

Shape and eat! OR just eat it. It's that good.

This is a professional, premium almond paste that is made with 66% almonds, whereas most almond paste is made with 50% or less almonds.

Our almond paste contains bitter almond oil for an extra boost of almond flavor, a flavor the Europeans are known for.

Did you know that most of the almond paste used in countries like Switzerland and France is made from almonds grown in California, including some that is exported back here to the USA!

Shop now for Almond Paste!

The natural oils and flavorings from Boyajian are a great way to to add flavors to baked goods, homemade candy, ice cream, or cocktails and other drinks. Almond flavor is ideal for macaroons, cakes, holiday treats and hot chocolate! Often a great replacement for Vanilla in cookies.

Boyajian suggests this as a general rule: use 1/4-1/2 teaspoon flavoring of oil per cup of dry ingredients in recipes, plus 1/4 teaspoon per cup of liquid. Another rule of thumb when you buy almond extract: start small - you can always add more.

Shop now for Boyajian Natural Almond Extract!

Even from a small distance when you first pop and draw the lid away, you smell the distinct raspberry jam waft your way. Raspberry jam really has a distinct scent. Certainly all raspberry jams have that familiar childhood PB&J sandwich thing going on.

To the eye, inside the jar you see the little bumps of raspberry drupelets and the sprinkling of white seeds.

The flavor is all raspberry. Sweetened with brown sugar, the sweetness is more pronounced with this jam than with other flavors.

Though a sandwich might not be what you woke up thinking about today, this jam might inspire you to get out the saltines and make mini PB&J's for lunch.

Some people love the little seeds from the raspberries and some do not. In this case there is no big machinery crushing the seeds here. They exist and are part of the charm of this amazing jam. A perfect balance between big commercial and limited edition jams.

Shop now for La Trinquelinette Raspberry Jam!

OK...this little bottle of the amazing Kishibori Shoyu Soy Sauce is just SO CUTE! Carry it in your pocket - a perfect way to share the love of your favorite soy sauce of all time! Or, take it with you to your favorite sushi restaurant - because, why not? Same beautiful, traditional wrapping...only miniature bottle. How can you resist!

Shop now for Kishibori Shoyu (Soy Sauce) - Mini Bottle!

This elevated-quality Ponzu doesn't have just one or two citrus fruits; it has four different citruses, making it rounder, more fragrant, surprising, and simply more! The blend brings a combination of flavor notes that are complex yet gentle.

To the nose, it has a wonderfully sweet combo-citrus whiff. Yuzu is the upfront aroma, Daidai gives it sweetness, and if you inhale long enough and let it sit in your nostrils for a moment, you get a touch of acidity, present but not bold, from the Sudachi. It must be the yuzu that adds gentleness and floral notes.

When poured into a spoon, the aroma fills the air with a less pronounced citrus and more of a woody, not quite smoky note. The taste is an unmistakable base of shoyu with complexity and a lightness of being that doesn't overpower your taste sensors like shoyu can. The color is like medium shoyu.

This combination of flavors is clearly well-considered, brought together just as you might bring three olives together to make olive oil, tasted until it is perfectly correct, and then tasted again and again just to be sure.

Because it is so palatable on the spoon, you can imagine how you might use this to dip sushi, sashimi, vegetables, or drizzle over some soba noodles. It has just the right amount of umami flavor, emphasized by the Ma Konbu dashi that Suehiro has added.

This is the kind of flavorful ingredient you will add today to what you didn't think of yesterday. A touch of this Ponzu can make your day better.

Shop now for Suehiro Ponzu Sauce here!