Winter Savory Lemon Start light

Start light

European cooks have long paired it with beans and rich meats for its savory

This is how a pinch of saffron flavors a whole dish

the mango powder and black salt

sulfurous bite or the after-breath: that is what black garlic salt brings to a plate

Winter Savory Lemon Start lightA pot of slow cooked beans, a hearty lentil stew, or a Sunday pork roast gains a warm, peppery depth from winter savory. Sharper and more resinous than summer savory, it tastes like a bolder, pinier cousin of thyme, built for cold weather cooking. Stir it into bean and lentil pots, rub it over pork or chicken before roasting, or add it to sausages, cassoulet, and long simmered stews where a robust herb holds its ground. A pinch goes a long way. Winter