Earlier this year we splurged on a bottle of Moroccan argan oil, and it sits in our pantry like a bottle of liquid gold, used sparingly and savored deeply. At first we were merely curious about the intensely nutty flavor of this oil, which we had associated with cosmetics more than cuisine. As we learned more, we were captivated by the details of its history and production involving rare trees, goats, and the Berber women's cooperative movement. More

There is only one problem with niter kibbeh: I can't stop eating it, whether I'm melting a spoonful into a pot of lentils or sneaking a dollop straight from the jar. This spiced clarified butter is the "secret ingredient" to many Ethiopian dishes, as well as anything else you can imagine using it on, from meat to eggs to vegetables. (Psst... try it on popcorn!) More

Quitokeeto (pronounced "kee-toh") is an online pop-up shop curated by Heidi Swanson (of 101cookbooks.com) and Wayne Bremser. With an eye towards beautiful, lasting design, the shop features utilitarian kitchen "jewelry" and unique products from small producers. Their aim is to stock a very short list of things that are special, lovely, and worth owning. More

While it's great to buy specialty products in-person from the maker, sometimes it's just not possible. (We don't all live near a food or farmer's market.) So to appreciate the full scale and variety of today's artisanal offerings, you have to go online. These nine marketplaces have you covered: More

People can be protective about their pesto recipes and approaches. A little extra garlic or the special way they grind down the pesto? It's the magic touch. This is largely because pesto is so adaptable: you can create a signature pesto of your own using different nuts, greens, cheeses and spices. And that is exactly what we have here. More

With a flavor that ranges from bright and peppery to mellow and buttery, extra-virgin olive oil is known for its pronounced taste, so dressings made with olive oil taste like olive oil. This isn't a bad thing, but if you are looking to shake up your salad routine, try expanding your oil options. Here's why nutty, heart-healthy avocado oil is one of our new favorite salad oils. More

What is a summer picnic without its side salads? This one is particularly well-suited to the potluck table. The bright green pasta beckons from across the lawn, and the pungent flavors of olives and crumbly feta make an irresistible companion to grilled chicken and grilled fish. Yup, this salad is destined for picnic glory. More

When you talk about vegetarians and grilling, too often tofu dogs or packaged veggie burgers get brought into the discussion. But in reality, there are so many delicious (and unpackaged) recipes that give vegetarians a serious reason to dust off the barbeque this season.
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It's official. Our basil is finally growing beyond its little planter, and there's enough to harvest to turn into pesto. Instead of celebrating, mild anxiety kicked in: this has to be the very best pesto of all time. We don't have much of our own basil to go around, so we have to really knock it out of the park on this one. More

Q: I recently found out I'm allergic to safflower in addition to my nut allergy. It's becoming quite the trend for high-heat cooking. Got a suggestion for an alternative?

Sent by Emily More