| "Partner Content" from our advertisers are not editorial recommendations and are clearly marked on every post or email as such | Many years ago, while working for Alice Waters at Chez Panisse in Berkeley, chef Russ Moore prepared a tribute dinner to legendary cookbook author Paula Wolfert and stumbled upon a gem of a recipe—a North African condiment she called "herb jam |
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| There is no pay for play: We only recommend products and services we love | The jam will intensify as you reach the bottom of the bowl, building green flavor as you go |
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| Have a Salad Day Make a simple bean salad with strained garbanzo, cranberry or cannellini beans from a can, then dress with oil, vinegar and a spoonful of herb jam | " He loved the complex flavors of herbs and green vegetables—cooked down and run through with cumin and chile—and returned to it when he was looking for a savory-sweet condiment at his Oakland restaurant, see the |
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| Moore makes a light dinner of like eggplant, squash and peppers cooked in the coals of a barbecue to enhance their natural sweetness and served with the yogurt-jam spread and flatbread | While Wolfert was rather specific about which herbs and greens to use, Moore takes it as an opportunity to clean the fridge, tossing in vegetable trimmings that would otherwise go to waste |
| doing business as Tasting Table | Toast some dark bread packed with seeds and whole grains, then spread it with a soft cheese like ricotta and a thick layer of jam |
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| Stew in It To add deeper flavor to any kind of fish stew or bouillabaisse, put a scoop of herb jam in the bottom of each serving bowl before pouring in the soup |