Harissa is sort of like North African hot sauce, but with a thicker, pastier consistency. (Think more sriracha than Cholula.) A staple condiment in Tunisian cuisine, it’s also a great way to use up some of those hot peppers from your garden.
Hazelnut shortage in Turkey? Don't rush the grocery store and start hoarding Nutella. Do try making your own chocolate-hazelnut spread using domestic nuts from Oregon and Washington! As always, from scratch tastes better and takes less than an hour!
It turns out that mole—the catch-all term, pronounced MOE-lay, for a wide range of Mexican sauces involving chile peppers—isn't hard to make. Most versions just require a ton of ingredients and an equal amount of patience. The reward? Holy, indeed.
GESUNDHEIT! This spicy homemade mustard will clear out your sinuses! In other words, it's mouthwatering—but not for the faint of heart. Serve it with pretzels and brats, use it in egg salad and salad dressing, or as a marinade for meat and fish.