| Stew in It To add deeper flavor to any kind of fish stew or bouillabaisse, put a scoop of herb jam in the bottom of each serving bowl before pouring in the soup | The jam will intensify as you reach the bottom of the bowl, building green flavor as you go |
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| 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 | But the real sell is the recipe's versatility |
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.
| While Wolfert was rather specific about which herbs and greens to use, Moore takes it as an opportunity to clean the fridge, tossing in vegetable trimmings that would otherwise go to waste | Tasting Table serves genuine editorial |
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| 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's spices add earthy notes, lemon gives a bright zing, and the bitter greens add complexity to the legumes |
" He loved the complex flavors of herbs and green vegetables—cooked down and run through with cumin and chile—and returned to it when he was looking for a savory-sweet condiment at his Oakland restaurant, see the.