Recipes

Fig Balsamic Vinegar, imported from Modena, is sweet enough on its own to work as a glaze. Here it is simmered with honey and garlic and spooned over pork tenderloin that is seared first for a deep crust. This one moves faster than a weeknight stir … read more

Fezziwig's Bacon Olive Oil is 100 percent plant-based, an olive oil infused with a smoky, savory flavor and no actual bacon or animal product in the bottle, which makes this a fully vegetarian dish despite the name. Most of it goes in before roasti … read more

Herbes de Provence, with its lavender, thyme, and rosemary notes, is built for roasting, but thirty minutes at 425°F is long enough to cook off some of what makes it special. This recipe splits the oil: most goes in for roasting, and a reserved … read more

Frozen popsicles made with our Watermelon Lemonade Botanical iced tea, fresh lemonade, and watermelon chunks, a simple make-ahead summer treat. Sample photo Ingredients: 4 oz Lemonade  12 oz Iced Tea (we used Fezziwig's Watermelon Lemonade B … read more