Ethiopian Injera
A vast, sour teff crepe riddled with a thousand tiny eyes — the living bread of Ethiopia that is simultaneously pl…
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Eton Mess
Smashed meringue, lightly crushed strawberries, and billowing whipped cream folded together at the last possible m…
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Everything Bagel Seasoning
The flavors of a New York everything bagel in a jar — sesame, poppy, dried garlic, dried onion, and flaked salt — …
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Everything Seasoning
The New York bagel counter in a jar — a savory, sesame-rich dry blend of white and black sesame, poppy seeds, dehy…
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Falafel
The Levantine street-corner standard — dried chickpeas never cooked, only soaked and ground raw with herbs and spi…
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Farinata Genovese
A thin, crackling chickpea-flour pancake from the Ligurian coast — blistered and gilt at the edges from a screamin…
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Farro Risotto with Herbs and Parmesan
Pearled farro cooked risotto-style — ladle by ladle — until the ancient grain is tender but satisfyingly chewy, bo…
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Farro Salad
An Italian grain salad built on the nutty, chewy foundation of whole farro — tossed still warm with cherry tomatoe…
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Farrotto al Parmigiano
Farro risotto — pearled farro cooked risotto-style, ladleful by ladleful, until it reaches a creamy, gloriously al…
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Black Garlic
Whole heads of garlic held at 60°C in a humid environment for 40 days while the Maillard reaction and enzymatic br…
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Fermented Garlic Honey
Raw garlic cloves suspended in raw honey and left to ferment at room temperature for three to six weeks — the hone…
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Fermented Hot Sauce
A living hot sauce — fresh cayenne and Fresno chiles lacto-fermented whole in a salt brine for two weeks, then ble…
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