[ THE ART OF ]
The Dovetails
Meet the Dovetails. The Dovetails are the ingredients I always have on hand. Think of Dovetails as your culinary ace. You’ll start to notice them repeat, woven through the recipes.
We believe that even the simplest meal deserves to be an experience, and these staples help you achieve just that.
The Art of Garlic Confit:
This is one of those things I make and then use all week. Garlic, cooked low in olive oil until it softens completely. It loses the bite and turns into something you can spread, stir in, or finish almost anything with. It requires almost nothing of you, and somehow makes everything better.
The Art of Preserved Lemons:
These take a little time, but once they’re there, you reach for them constantly. Lemons, salt, and time. They soften, lose the sharpness, and turn into something deeper — brighter, but more rounded. You use the rind. Chopped into dressings, stirred into something warm, added at the end when a dish needs a little lift.
The Art of Labneh:
Labneh is a staple in Middle Eastern cuisine that has been around for centuries. This is one I come back to constantly. Yogurt, strained down until it’s thick and just a little tangy. Something you can spread, drag through, or build a plate around. It shows up everywhere — under roasted vegetables, next to something warm, or just with good bread.
The Art of the Kitchen Sink Pesto:
This is what I make when I have a handful of things that need to be used. A mix of herbs, whatever nuts are around, something sharp, something rich. It’s never exactly the same twice. You don’t measure it. You just keep tasting until it works. A little of this, a little of that, blended until it makes sense.
The Art of Foraging:
Foraging slows you down in a different way. You start looking more closely. What’s growing, what’s in bloom, what you might have walked past before. It usually ends up as a finishing touch. Something delicate, a little unexpected.
The Art of Sourdough:
The art of sourdough is one that requires patience, practice, and a love for the craft. You feed it, leave it alone, come back to it. Pay attention. It takes time, but not in a complicated way. Just consistency.
