Recipes <\/p>\n
Our team loves sharing recipes and ingredients as much as we love cooking, which is what led us to start Cook With Bon App\u00e9tit<\/a>,<\/em> a subscription box that fuses all those things together. Whether you want to expand your weeknight cooking repertoire or level up your culinary techniques (and kitchen pantry), this box has it all.<\/p>\n Special Black Friday Deal: Get 50% off your first box. Or, get $20 off a quarterly subscription & $40 off an annual subscription, all with code: YESCHEF<\/strong><\/p>\n Here\u2019s what you get each month:<\/p>\n In this month\u2019s edition you\u2019ll find Bessou Furikake, Melissa Cookston’s Woo Woo Sauce, Nature Nate’s 100% Pure Raw & Unfiltered Honey, and more products we always have on hand, along with recipes that make the most of them and are sure to get you inspired. Read on for more details, and visit Cook With Bon App\u00e9tit<\/em><\/a> to subscribe. Happy cooking!<\/p>\n Nutty with a pungent bite, black mustard seeds pack potent flavor despite their diminutive size. They\u2019re often used in Indian cuisine alongside spices like cumin and curry leaves to create warm and savory layers of seasoning. Use the Bihar Black Mustard Seeds from Heray Spice in Tadka Pasta<\/a> from former BA executive editor Sonia Chopra to enjoy the full spectrum of their flavor in a quick and satisfying weeknight meal. \u2014Hali Bey Ramdene, content director<\/em><\/p>\n If you\u2019ve never sat down and tasted raw honey side by side with pasteurized honey, then you might not realize just how big the flavor difference can be. What I notice about Nate\u2019s, when spooning it alongside the plastic bear variety, is that, while certainly sweet, it doesn\u2019t have the same cloying taste to it. It\u2019s got a warm, round sweetness that goes beautifully in a cup of tea or as a part of the full run of flavors in the turmeric-lime marinade for test kitchen editor Kendra Vaculin\u2019s Turmeric-Lime Chicken With Pumpkin Seed Salsa<\/a>. \u2014Noah Kaufman, senior commerce editor<\/em><\/p>\n Bessou Furikake is one of my most-used pantry items. I put it on everything from scrambled eggs to rice cereal treats and beyond. It has a lovely umami flavor from the combination of nutritional yeast and seaweed, while tempura flakes and sesame seeds give it some crunch. Sugar and salt balance out the flavor, making it an ideal all-purpose seasoning. My favorite way to use it is in this Golden Fried Rice With Salmon and Furikake<\/a> from chef Lucas Sin to add an extra layer of texture and flavor to fluffy rice and flaky salmon. \u2014Carina Finn, commerce editor<\/em><\/p>\n Gochugaru is a Korean chili flake that\u2019s lightly smoky and gently spicy, backed by a raisin-like sweetness. If you\u2019ve eaten kimchi before, it\u2019s the ingredient that gives the dish both its signature heat and vivid color. I love to sprinkle Piquant Post\u2019s coarse flakes on scrambled eggs, popcorn, and fried chicken. And, of course, I use it in this Bulgogi-Style Eggplant<\/a> from cookbook author Maangchi. It\u2019s one of those \u201ccan\u2019t swap\u201d ingredients. \u2014Kate Kassin, editorial operations manager<\/em><\/p>\n Worcestershire is often the \u201csecret sauce\u201d in all kinds of dressings and marinades. Melissa Cookston\u2019s Woo Woo sauce is similarly adept at amplifying flavor but with some unique qualities of its own. It brims with tangy vinegar and is backed by sharp notes of pepper, suffusing it with a savory richness despite being anchovy-free, making the Always-Tender London Broil<\/a> from former BA staffer Zaynab Issa taste even meatier. Think of it like a hot sauce that dispenses umami instead of heat. \u2014Chris Morocco, food director<\/em><\/p>\n<\/div>\n\n
Recipes Heray Spice Bihar Black Mustard Seed<\/a><\/h2>\n
\nRecipes Nature Nate’s 100% Pure Raw & Unfiltered Honey<\/a><\/h2>\n
\nRecipes Bessou Furikake<\/a><\/h2>\n
\nRecipes Piquant Post Korean Gochugaru<\/a><\/h2>\n
\nRecipes Melissa Cookston’s Woo Woo Sauce<\/a><\/h2>\n