A simple no-knead focaccia with wild fennel seeds from Sicily. It proofs overnight in the fridge and you bake it fresh for the brunch table or charcuterie board.

This rub can be used to deliciously season a porchetta. The flavors combine very well with pork, but you can also use it to season (root) vegetables. Super tasty in combination with celeriac, for example!

Make a vegetarian Vietnamese Pho soup with a rich spiced broth of star anise, cinnamon, and cardamom. Comfort food at its best.