The Larder

Turkish Onion Salad, also known simply as sumac onions, has completely replaced pickled onions in my refrigerator. It takes barely 10 minutes to transform an ordinary red onion into something bright, crisp and remarkably versatile.

Traditionally cooked slowly in olive oil, this recipe takes just eight minutes in the microwave. Mash into dressings and sauces, add it to dips or tuck it alongside roasted and grilled meats and vegetables. Use the oil for vinaigrettes, marinades, sautéing or anywhere a little background note of garlic would be welcome.

Made with almond flour, Greek yogurt, eggs and whey protein, it bakes into a surprisingly lofty loaf with a tender, dense crumb that slices beautifully without crumbling. Fresh thyme and extra-virgin olive oil give it a distinctive character, making it as welcome alongside roast chicken as it is on a breakfast table.

Skip the bland supermarket versions and make authentic Pesto alla Genovese at home. Fresh basil, Parmigiano Reggiano, pine nuts, garlic and extra-virgin olive oil come together in this classic Italian sauce. This raw sauce is naturally low carb, gluten free and bursting with flavor.

Transform ordinary strawberries into an intensely flavorful coulis with just a handful of ingredients. Sweetened with allulose and brightened with fresh lemon juice, this silky low-carb strawberry sauce is perfect over ice cream, panna cotta, cheesecake or yogurt, or mixed into summer cocktails.

These savory crumbs are what happens when pistachios meet halloumi in a hot skillet with a little extra-virgin olive oil. It’s a warm, salty, nutty crumble that delivers the structure and crunch of toasted panko without the carbs.

This balsamic-blueberry sauce is bright, glossy and deeply flavored. Made with frozen blueberries, lemon juice, cinnamon and good balsamic vinegar, it comes together in 10 minutes and works beautifully with both sweet and savory dishes.

When pumpkin spice hits the shelves in autumn, you might catch me rolling my eyes when I see it appearing in everything from sparkling water to dog biscuits. But here it shines in the best way: warm, aromatic, and just sweet enough. These Pumpkin Spice Pepitas are a holiday treat that always pleases.

This elegant vinaigrette pairs homemade tarragon vinegar with fragrant herb-infused olive oil for a salad dressing that’s bursting with flavor. Just a touch of Dijon mustard brings it all together. Use it on greens or vegetables, or to marinate grilled meats. A year-round favorite!

This fragrant herb-infused olive oil is a pantry staple in our kitchen. Made with extra virgin olive oil, fresh rosemary, bay leaves, garlic cloves and a pinch of salt, it captures the essence of the herbs in every spoonful. The flavor is warm, aromatic and complex, perfect as a finishing oil for just about any savory dish.

This homemade tarragon vinegar captures the fresh, fragrant essence of the herbs using just raw apple cider vinegar and tarragon stems. It’s a simple infusion that transforms salads, sauces, and more — no special tools required. Use it in dressings, sauces and marinades for an anise-laced, delightfully acidic brightness.

This vintage family recipe for pickled green beans is fresh, crisp and deeply nostalgic. Handed down from generations of women in my family. It uses a simple 1:1 vinegar and water brine. A garlic clove, a bit of dill, and a single dried chili give these beans bright, bold flavor. They’re perfect for snacking, cocktails, or charcuterie.

Celebrate the flavor of ripe summer berries with this easy low carb jam recipe. Made with just allulose, lemon juice and fresh berries, it’s the perfect sugar-free preserve for low carb or keto breakfasts, desserts and snacks. Great with yogurt, whipped cream, or spread on low carb toast. No canning required.

Capture the seasons in a jar with this low-carb Instant Pickling Solution. Made with organic apple cider vinegar, water, allulose and salt, it’s perfect for red onions, green beans, squash, cauliflower, and even green cherry tomatoes. Use it for quick fridge pickles or process in your Instant Pot for shelf-stable storage.

Capture the seasons in a jar with this low-carb Instant Pickling Solution. Made with organic apple cider vinegar, water, allulose and salt, it’s perfect for red onions, green beans, squash, cauliflower, and even green cherry tomatoes. Use it for quick fridge pickles or process in your Instant Pot for shelf-stable storage.

This versatile Asian-style barbecue marinade transforms anything it touches — meat, seafood, even grilled vegetables. Based on a recipe by British chef Jeremy Pang, it’s savory, sweet and impossible to pin down. A staple in our fridge and a must for low-carb summer cooking.

Tired of mushy or rubbery shrimp? This brining technique transforms shrimp into tender, juicy, perfectly snappy bites. A quick soak in salt, allulose, and baking soda is followed by a brief steep in hot court bouillon. Inspired by chef Lucas Sin, this method guarantees perfect prawns every time — shell on or off.

This ricotta is made with fresh goat’s milk with lemon juice. The process takes just 20 minutes, but the secret lies in patience. Allowing the curds to rest for at least two hours ensures a clean separation from the whey. Straining it, then letting it spend the night in the fridge creates a ricotta that is delicately creamy, slightly tangy, and subtly reminiscent of fresh chèvre.

Forget store-bought sausage — this simple, four-ingredient Italian sausage delivers incredible flavor, texture and quality, all without fillers or preservatives. Made with sustainably raised ground pork, salt, black pepper and crushed fennel seeds, it’s a classic, old-school recipe that’s incredibly easy to prepare.

Finding a high-quality commercial mayo without seed oils, preservatives or plastic packaging is nearly impossible, which is why I started making my own years ago. The result? A five-minute marvel that’s so packed with flavor, it puts anything store-bought to shame.

This versatile syrup is a must-have for mixologists and home bartenders alike, adding complexity to everything from spritzes to whiskey sours. Stir it into sparkling water for a sophisticated soda, drizzle it over ice cream for an unexpected twist, or use it to elevate your favorite low-carb cocktails.

What I love about these pecans (besides being absolutely delicious!) is how easy and versatile they are. Spiced with ginger, cinnamon and chili flakes, these savory-sweet pecans are ideal for pairing with cocktails, wine, or beer, and they’re a wonderful addition to a cheese board. They also make thoughtful, homemade gifts and are an excellent party nibble.

This allulose-based simple syrup captures cardamom's magic, offering a sugar-free way to infuse desserts and drinks with its festive flavor. Whether brushed on cakes and pastries or stirred into champagne cocktails, this syrup is a holiday must-have in our house, and it rarely lasts past New Year’s Day.

This slow-simmered tomato coulis by Julia Child, American French chef and television pioneer, is infused with garlic, bay leaves, fresh thyme, fennel and coriander seeds, saffron and orange zest, capturing the true essence of Provence. As Julia put it, this is "a concentrated tomato sauce with real Mediterranean flavor."