In this month's issue of Bon Appetite (pg. 22) is a simple yet tantalizing recipe for Tumeric Caramel Cod. While caraml might not be your first choice of sauce to pair with fish, the balance of sweet from the brown sugar, salty from the soy and heat from cayenne creates a robust sauce that is the star of the meal. This dish is paired with simple basmati rice, fresh lime wedges (adding in an addition layer to the cod with the smack of citrus) and a fresh herb salad with tender cilantro, mint and sweet onion.

This recipe will be posted at our "Inspiration Station" near the entrance of the shop.