savory

I think that’s exactly why foods in that liminal space between sweet and savory have always felt like home to me — they were the closest thing I had to dessert on an ordinary day.

The real trick, though, might be in the balance of savory and sweet.

Michael Arkush’s ‘The Golf 100’ book ranks the greatest golfers the only way he can, with some sweet, some savory and a few bitter stories in bite-size pieces.

Use it to garnish steamed clams or mussels or mix it into a savory stuffing for roasted oysters.

For another savory option, try adding roasted garlic and spices — like ground coriander or ground cardamom — alongside your butter base, salt, herbs and citrus.