Our Spicy Chili Oil is good on just about everything. Dollop it on eggs, saute it veggies, and slather it all over a pizza. Sichuan peppercorns give the sauce their iconic numbing effect, while shallot and garlic infused oil bumps up the taste.
Read MoreThis decadent and complex fruitcake layers together sweet, nutty, boozy, and floral flavors to create an addictive treat that tastes like the showstopper of a medieval feast. Want to send your mouth on a dizzying journey that will reconfigure your conception of the limits of flavor? Pair this fruitcake with a thick slice of cambazola blue cheese.
Read MoreTake a bite of these rich coconut macaroons to be whisked away to a tropical paradise. Whipped chickpea liquid holds together sweet coconut flakes to make these moist, delicious cookies. They’re perfectly brown and crispy on the outside and soft and tender in the middle . Add a dark chocolate crust to kick up the decadence another notch.
Read MoreThis plant-based take on the classic holiday drink has all the rich, delicious flavor you love about eggnog. Blended cashews and coconut milk give it a creamy, luxurious texture while cinnamon, nutmeg, and vanilla add the flavors of the season. Serve it virgin or with your favorite booze!
Read MoreWith their bright pink hue, delightful crunch, and vibrant Latin flavor, these pickled onions are the perfect add-on to tacos, sandwiches, salads, soups, and just about anything else you can imagine. The recipe comes together with minimal time and effort, and the onions keep in the refrigerator for up to 6 months, (if they last that long) making them a terrific DIY gift! (Photo source: Jared Kent)
Read MorePumpkin spice may get all the glory in the fall, however the humble apple is truly hard to beat. Versatile and comforting like your favorite fuzzy sweater, this sweet-yet-tart cider molasses is autumn in a jar and pairs well with both sweet and savory dishes. Keep it simple or add an extra fall kick with your favorite spices—the choice is yours! Either way, it makes a great topper for pancakes, glaze for roasted vegetables, or base for endless homemade hot ciders. (Photo credit: Emily Anderson)
Read MoreThis recipe is a slight variation on traditional Mexican tepache that pre-dates Spanish colonization. Although there is no set “formula” for tepache, it is generally made from fermenting the rinds of pineapple with sugar, water, and spices. Crisp, tangy and effervescent with a spicy bite, this tepache is excellent served cold, over ice or as part of a mixed drink. (Photo credit: Emily Anderson)
Read MoreStep aside ginger ale and make room for the new—er, old—kid on the block. This recipe returns to ginger beer’s fermented roots with an added dash of vanilla for extra flavor. Once you taste this crisp, zingy ginger beer, it will be hard to return to store bought ginger ales. It’s the perfect recipe for those new to fermenting beverages: simple with very little active prep time. (Photo credit: Emily Anderson)
Read MoreAdd a little zest to your dishes with infused vinegar! Although often marketed as an expensive specialty item, infused vinegars are ridiculously easy to make and beautiful to behold. Once you learn the process, you can create unlimited flavors for all occasions. The Spicy Ginger Pepper Vinegar makes an excellent addition to stir-frys, roasted vegetables and greens, while the Sweet Raspberry Vinegar is delicious in a salad dressing or over vanilla ice cream. (Photo credit: Emily Anderson)
Read MoreIt’s a classic summer tale—too many hot peppers and a need to use them. A gift to the fire gods themselves, this hot sauce is sweet and spicy, and the perfect partner for eggs, roasted vegetables, and bean-based stews. (Photo: Mila Holt)
Read MoreThe uses for perennial herbs are endless, so why not make them into chocolate? Everyone is familiar with the classic chocolate-mint combo, however basil, chamomile, lavender, and thyme can all make excellent additions. Paired with a luxuriously smooth center, these plant-based and plant-infused truffles are sure to be a hit. (Photo credit: Emily Anderson)
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