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In this month’s edition you’ll find Fila Manila Kare-Kare Peanut Sauce & Marinade, Pasta Riscossa Spaghettoni, Heray Urfa Cured Sumac, 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 Appétit to subscribe. Happy cooking!
Heray Urfa Cured Sumac
The reddish-brown sumac berry, with its tart, citrusy bite, is often ground and dried to use as a brightening spice. But the sumac from Heray Spice is chopped, then preserved with salt to enhance and concentrate those flavors and highlight its mild smokiness. In former BA staffer Andy Baraghani’s Za’atar Chicken Cutlets With Cabbage Salad, sumac is the shining star of the handmade spice blend. This recipe calls for an entire ¼ cup of it to deliver a delightful lemony punch to the crispy fried chicken. —Kate Kassin, editorial operations manager
Fila Manila Kare-Kare Peanut Sauce & Marinade
Kare-kare is a cherished Filipino dish steeped in history, and contested origins, but it’s all the more intriguing for it. A thick, savory-sweet peanut sauce is the foundation, featuring rich proteins and tender vegetables like oxtail and eggplant. Fila Manila’s sauce is bright and balanced and aims to minimize cooking time—perfect for chef Harold Villarosa’s Seared Shrimp With Kare-Kare Butter —Joseph Hernandez, associate director of drinks
Bob’s Red Mill Organic Farro
When I want a feel-good grain— that will keep me full and cook fast—I reach for farro. It’s heartier than rice and quicker than wheat berries, with a chewy texture and nutty flavor. Sourcing from Bob’s Red Mill is a no-brainer. Founded in the ’70s, this employee-owned brand is a pioneer in making specialty grains and flours more accessible for home cooks. Its farro is delightful in all sorts of dishes, from salads to soups, like this cozy Mushroom-Farro Soup from cookbook author Ali Slagle. —Emma Laperruque, associate director of cooking
Jayone Gochujang
I firmly believe that the Korean fermented red pepper paste, or gochujang, from Jayone, is magic. It’s sweet, salty, and funky, and it has a building heat that’s amazing in spicy rice cakes (tteokbokki) or as a marinade for your favorite proteins. I love swapping it in for things like Calabrian chile paste in pasta sauce since it does the job and so much more. The paste’s unique sweetness almost reminds me of a barbecue sauce, which is probably why it works so well in recipes like deputy food editor Hana Asbrink’s Gochujang Sloppy Joes. —Elise Portale, contributing social media manager
Pasta Riscossa Spaghettoni
Extruding pasta through bronze dies ensures that a bit of texture remains on its surface, ready to hungrily grab onto sauce. Which makes Pasta Riscossa Spaghettoni, made from Italian durum wheat semolina and slowly dried after the extrusion process, a prime partner for both meaty ragùs and silkier sauces like former BA staffer Zaynab Issa’s Jammy Onion and Miso Pasta. Spaghettoni refers to the thickest spaghetti out there, so it’s extra fun for slurping too. —Hana Asbrink, deputy food editor
Seventh Generation Foaming Dish Spray
This month’s Cook with Bon Appétit Box also includes Seventh Generation’s Foaming Dish Spray in the invigorating, citrusy Mandarin Orange scent! This powerful, EPA Safer Choice Certified dish spray takes on grease, grime, and stuck-on food and cleans dishes fast, no presoaking needed! Just spray, wipe, and rinse—so you can spend more time doing the things you love. Like planning your next culinary masterpiece.