Turkey mole is a dish that dates back to the Aztecs and Maya. There are many versions of the mole, the complex sauce that goes with the turkey. This is mine.
A classic cool-weather parsley pesto made with walnuts or pecans is a great early spring or autumn accompaniment to pasta, fish or poultry.
Black salsa. Sounds weird, but this sauce is addicting, and goes well on anything.
Mole, pronounced “mole-ay,” is a set of masterful, rich and luxurious sauces from Mexico. There are seven great moles from Oaxaca in the south, and this is one of them. Mole chichilo is actually served with venison there, so I thought I’d recreate the recipe here for you. If you make it, you’re in for a treat.
I am lucky enough to have feral little tomatillos grow in my garden, and so each year I make a big batch of Mexican tomatillo salsa verde. I eat some fresh, but the rest I can for the winter. This is a canning-safe recipe.
Yep. Walnut ketchup. Ketchup used to be a lot more varied than just tomatoes. This is a classic British recipe made with young, green walnuts – black walnuts, here – results in a sauce that tastes astonishingly like A1 steak sauce. Give it a go!
Wild onions, ramps especially, make a great pesto. This is my version, which is pretty classic — but you can play with pesto a lot, changing the nuts, cheese and herbs at will.
When life gives you arugula — a wild version grows like a weed in my yard — you make arugula pesto. A peppery, bracing pesto that matches really well with homemade pasta.