Tamarind is tart, sweet, and earthy, and in the northern US, it is also relatively unknown. However, in the winter when sandy beaches call and fresh fruit is short on supply, it is worth the effort to find and prepare into an agua fresca or a margarita.
Read MoreMarmalade is a lovely, simple conserve that has both savory and sweet pairing potential—especially when made with complex, flavorful honey like La Tovara Mangrove Honey.
Read MoreLa Aurora Meadow Honey melds into the fruity richness of chocolate and almost disappears; it makes the chocolate flavor more pronounced and deep, but doesn’t add a “honey” flavor to this sumptuous treat.
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