Y'all know I work to reduce food waste in my cooking, which is why this 'pesto' sauce is made with carrot tops (leaves + stems) instead of the traditional basil.

Sambal is a southeast Asian chili paste typically made from chili peppers, shrimp, garlic, shallots, and ginger. This recipe for a dried paste has great versatility for stir-frys, noodles, fried rice, or just about any type of dish.

Chutneys seem like they'd be easy to make, but getting right may not be as simple as you might think. The balance of spices with fresh herbs needs to be just right, otherwise, a slight imbalance may throw the taste of the whole thing off.

Pandan leaves hold a wonderfully delicate flavor that I can only describe as a crossover between vanilla and coconut. It is extremely popular in southeast Asian desserts and making the extract is not difficult at all.

Adapted from well + good’s recipe, this whole grain mustard only requires 6 ingredients and is incredibly simple to make.

You may also be thinking how making jam could ever be quick, and let me tell you: it’s usually not. What’s the trick here? CHIA SEEDS. Not only do these seeds provide nutrients and a good source of fiber, but they also help to thicken up liquids very quickly and easily. By adding chia seeds to the mix, a laborious process suddenly becomes super simple.

Did you know that chickpeas are a great source of vitamins, minerals, fiber, and protein? They’re a great alternative for meat in vegan and vegetarian diets. The best part? They’re inexpensive and easy to incorporate into your diet because there are so many ways to eat them!

Kroeung is a Cambodian term for a paste that involves various spices, and it is used as the base flavor for many dishes in this culture.