Saba is simply grape 'must' (juice) cooked down and aged to molasses-rich, raisin-like sweetness and a thick, syrupy texture. In this case, those grapes are Trebbiano, the same used for balsamic vinegar. A drizzle can balance bitter braised greens, intensify the sweetness of roasted meats and balance the acidity of dressing and vinaigrettes. On the sweet side, try drizzling over ice cream, fruit or oatmeal. A little goes a long way.
Twenty years ago when John Willoughby, the former executive editor of Gourmet magazine, sang the praises of pomegranate molasses, I, of course, made fun of him for suggesting yet another...
We like to think there are few dishes za’atar can’t improve. Our rendition of this Middle Eastern herb-and-sesame spice blend is punched up with Aleppo pepper, sumac and garlic for...
Salt-cured lemons are a fundamental flavoring in North African cooking. Briny yet tart, they add depth to tagines, soups, grains and dressings. We’re fond of the balanced flavor—neither too salty...