KL Keller Foodways

Let this versatile, delicious pate de fruit brighten any holiday meal our Quince Paste with Espelette. So, plan ahead and order today in time for the holidays. https://www.klkellerfoodways.com//quince-paste-with-espele

Read about overcooked oyster dressing and other holiday table memories. Plus Kitty's ideas for 'Thanksgiving for Two'. - https://mailchi.mp//holiday-memories-thanksgiving-for-2-11

Take a closer look at two exceptionally food-friendly dried pepper varieties, full of unique capsicum character: Pimentón de La Vera DOP from Spain, a spice known for its smokiness, and Piment d’Espelette, AOP a fruity, nuanced pepper from the Basque region of France. Plus, a new fall fruit recipe from Kitty. - https://mailchi.mp//pimenton-espelette-blog-melon-recipe-1

We’re thrilled to see these Alemany honey vinegars featured on Christopher Kimball’s Milk Street.

It feels a little more like summer now that the smoke has cleared (at least in the Bay Area). Here's Kitty's new recipe celebrating peak season melon paired with jicama, lime and Piment d’Espelette. We wish we had smell-cam, as the melon-lime aromas are intoxicating. This salad is ready in a flash and refreshingly delicious. https://www.klkellerfoodways.com//melon-jicama-salad-with-

Thanks to Martha Stewart for this excellent guide to paprika, including our treasured Pimentón de La Vera. In it Kitty shares the legend of this smoky pepper's origin involving kings, explorers and monks no less! https://www.marthastewart.com/784/paprika-hungarian-spanish

What a joy to see our humble 'cod confit', from Bacalaos Alkorta, recognized in the latest edition of Fine Cooking magazine's Great Finds section. https://www.klkellerfoodways.com//fine-cooking-magazine-se

Need new ways to use summer fruit? Looking for quarantini inspiration? This month we're marrying the stars of the season with KL Keller pantry favorites in these five bright & bold drinks. - https://mailchi.mp//mocktails-and-cocktails-keller-style-0

Celebrate Bastille Day with our latest French addition. And 'merci' to The New York Times' Florence Fabricant who shares her serving suggestions for our Quince Paste with Espelette.https://mailchi.mp/87c/bastille-day-quince-paste-nyt-071020

Holy (spiced) smoke! In her column, Front Burner, the fabulous Florence Fabricant (NYT Cooking ) features our latest addition to the KLK familyQuince Paste with Espelettepeak season quince paired with the gentle, warming heat of Piment d’Espelette. "Kitty Keller ... has a favorite French maker of pâte de fruits in Provence, François Doucet. Over a dinner at King, she persuaded him to make a paste she had been thinking of for years: quince (like the Spanish membrillo, often... served with cheese) seasoned with espelette, a spice she adores from the Basque Country ... Serve it with cheese or gently melt it to make a glaze for pork. Use a slice of it instead of jelly in your PB&J, and that sandwich will never be the same." The idea of making it into Mrs. Fabricant's PB&J makes our toes tingle (and our hearts soar)! Thank you to her and the NYT. https://www.nytimes.com//dining/quince-paste-francois-douc See more

Summer is holiday ordering time for many of us in the specialty food biz. Take a peek at our selection of gifts, ingredients and treatsdid someone say 'butter shortbread spiked with Scotch whiskey'? Preorder by July 8! - https://mailchi.mp/1d9fd17/holiday-last-call-reids-07012020

We can't imagine anything more delightful than a pantry curated by Chez Panisse. The restaurant’s online Farm Box and Pantry Goods store opens every Friday at noon, and we're honored to see Banyuls Vinegar in this week's lineup. https://chezpanisse.square.site/