Chef Akhtar Nawab of New York City's Choza Taqueria makes a simple mole from charred tomatillos, serrano chiles and garlic laced with smoky cumin, cinnamon and clove. The real game changer, however, is the addition of roasted pistachios.
This pesto is fantastic...It tastes fresh, green, unhurried and full of promise. Its good just about anywhere, but particularly good as a sassy little appetizer with goat cheese and won ton wrapper cups.
West coast road trip! Pick up some local apricots, pistachios, almonds, avocado honey, and citrus fruits to bottle yourself up some California. This conserve is based on Christine Ferber's nougabricot and is sure to be a favorite.