In the past few weeks, I've been using up odds-and-ends from my larder. Some dried chilies and olives led me to create a batch of condiments, in this case, a tapenade, the silky black olive paste from Provence. Being a favorite of mine, I opted for David Lebovitz's fig-version. Only here, I added Sicilian anchovies for that extra "oomph." With the chiles, I decided to make harissa. Here's what I got, and it's good.
In one of our first interviews from 2005, we invited Jacques Pepin into our kitchen. Years previously, Stir the Pots...