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 New Year, Big Deal: For a limited time, get 50% off your first box with code: YESCHEF<\/strong><\/p>\n Here\u2019s what you get each month:<\/p>\n In this month\u2019s edition you\u2019ll find Rancho Meladuco No Date Left Behind \u201cGrinders,\u201d Collected Foods Rose Harissa Blend, St. Dalfour Strawberry Fruit Spread, 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 Courtesy the retailer<\/span><\/p>\n<\/figure>\n Rancho Meladuco\u2019s Medjool dates have a caramel-like sweetness, are impossibly plump, and are just as good eaten out of hand as they are in a recipe. For the latter, these \u201cgrinders,\u201d which they deem imperfect (i.e., too small or too ugly) are perfect\u2014like in Chef Ismail Samad\u2019s Olive-Brine-Marinated Chicken With Date Relish<\/a>, which calls for the dates to be chopped coarsely anyway. They impart just the right amount of sweetness to contrast with the savory olives and pistachios. \u2014Kate Kassin, editorial operations manager<\/em><\/p>\n Courtesy the retailer<\/span><\/p>\n<\/figure>\n While you\u2019re probably aware that a teaspoon or two of Nielsen-Massey vanilla extract will bolster your sweets, it deserves to be talked about in savory cooking too. Madagascar\u2019s rainforests make it one of the best countries in the world to source vanilla pods. So a splash of the extract in test kitchen editor Kendra Vaculin\u2019s Twice-Roasted Squash With Vanilla, Maple, and Chile<\/a> adds floral notes, rich depth of flavor, and gentle sweetness.\u2014Carly Westerfield, associate manager of audience strategy<\/em><\/p>\n Courtesy the retailer<\/span><\/p>\n<\/figure>\n Instead of cane sugar, St. Dalfour sweetens its spreads with grape must, a natural winemaking by-product. The result is a fruit spread that tastes garden fresh, with the texture of a pur\u00e9e rather than a store-bought jelly. I like it on sourdough toast with a thick slice of Brie de Meaux or in a good ol\u2019 PB&J. Even better, try glazing it over cookbook author Elinor Klivans\u2019s Triple Strawberry Cheesecake<\/a>. \u2014Wilder Davies, staff writer<\/em><\/p>\n Courtesy The Retailer<\/span><\/p>\n<\/figure>\n The rose harissa from Collected Foods is bright in more ways than one. Vibrant red in hue and warm and fruity in flavor, it deftly balances paprika with ground dried rose petals for a blend that\u2019s very subtly floral. It\u2019s the perfect addition to cookbook author Sabrina Ghayour\u2019s Pot Roast Brisket With Harissa and Spices<\/a>, which relies on a trim list of potent spices to transform a large brisket into a tender holiday-table-ready main. \u2014Kendra Vaculin, test kitchen editor<\/em><\/p>\n Courtesy the retailer<\/span><\/p>\n<\/figure>\n Good miso is all about the ingredients, and Yamasan Kyoto Uji\u2019s Shinshu Malted Rice Miso sources everything from Japan: soybeans from Akita, Koshihirari rice, underground water from Yatsugatake Mountains. Made traditionally by being stored and aged without heat, it has an especially rich and deep flavor that isn\u2019t too salty. It shines in food director Chris Morocco\u2019s Sheet-Pan Salmon and Squash With Mojo Miso<\/a>, but you can also add it to soups, stews, and noodles\u2014 anything for that umami punch. Plus, it\u2019s easier to use than miso from a tub. \u2014Karen Yuan, culture editor<\/em><\/p>\n<\/div>\n\n
Recipes Rancho Meladuco No Date Left Behind \u201cGrinders\u201d<\/a><\/h2>\n
\nRecipes Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract<\/a><\/h2>\n
\nRecipes St. Dalfour Strawberry Fruit Spread<\/a><\/h2>\n
\nRecipes Collected Foods Rose Harissa Blend<\/a><\/h2>\n
\nRecipes Yamasan Kyoto Uji\u2019s Shinshu Malted Rice Miso<\/a><\/h2>\n