| Many years ago, while working for Alice Waters at Chez Panisse in Berkeley, chef Russ Moore prepared a tribute dinner to legendary cookbook author Paula Wolfert and stumbled upon a gem of a recipe—a North African condiment she called "herb jam | The jam will intensify as you reach the bottom of the bowl, building green flavor as you go |
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| But the real sell is the recipe's versatility | The jam's spices add earthy notes, lemon gives a bright zing, and the bitter greens add complexity to the legumes |
Have a Salad Day Make a simple bean salad with strained garbanzo, cranberry or cannellini beans from a can, then dress with oil, vinegar and a spoonful of herb jam.
| The jam packs in green, earthy flavors, adding a layer of complexity that guests can't quite put their fingers on | There is no pay for play: We only recommend products and services we love |
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| Toast some dark bread packed with seeds and whole grains, then spread it with a soft cheese like ricotta and a thick layer of jam | Make Toast with the Most Moore breaks out the herb jam for his toast almost every morning and it's become his staff's go-to snack for a quick refueling break |
Moore makes a light dinner of like eggplant, squash and peppers cooked in the coals of a barbecue to enhance their natural sweetness and served with the yogurt-jam spread and flatbread.
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