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Recipes
Salted Honey, Benton’s Bacon, and Toasted Pecan Popcorn
Pour coconut oil and popcorn into a large rondeau (a wide, round, heavy-bottomed, somewhat shallow pot) with a tight-fitting lid, and set over medium heat. Place lid on the pot and let pot sit over heat until popcorn begins popping. Gently shake the pan until popping stops.
Recipes
Fresh Tuna and Watermelon “Ceviche”
In a blender, purée soy sauce, olive oil, ginger, aji amarillo paste, and lime juice. Combine all remaining ingredients except garnish in a bowl and toss with soy citrus marinade. Chill until ready to serve.
Recipes
Turnip and Popcorn Raviolo with Black Truffle Condiment
Combine cream, sugar, salt, and truffle oil in a mixing bowl. Pour over cooked popcorn and let steep for a few hours or even overnight.