Recette Magazine

This underrated root vegetable has much more to offer beyond its deep red-violet color. Beets are earthy and juicy with a wonderful sugary sweetness that..

Pronounced sal-si-fee, this little known and underappreciated root vegetable is worth seeking out.  What is it? Salsify are the edible roots of the tragopogon porrifolius..

Whether eaten raw or cooked into jam and spread on toast, guava is a sweet and delicious treat. Guavas are small, oblong fruits with a..

Sake is often described as rice wine or rice beer, but Japan’s national drink belongs to a category of its own. Unlike beer, which is..

Much like bacon and pancetta, guanciale is a cured fatty cut of pork. However, instead of coming from the belly meat, guanciale comes from the..

Juniper berries are a unique culinary ingredient. Used to flavor both food and drink, these tiny, purplish orbs are the only spice derived from coniferous..

Perilla leaves, a staple in Korean cuisine, are worth seeking out for their fresh, herbal flavor, but finding them is complicated because of confusion surrounding..

Mastic, or mastika in Greek, is a spice derived from the resin of the mastic tree. Read on to learn about its history, flavor, and..

Lemongrass, also called barbed wire grass, Cymbopogon, silky heads, fever grass, and Malabar grass, is a plant that is used in the food and medicine..