With autumn’s chillier temps and shorter days upon us, restaurant menus are changing to reflect the new season. You can do the same at home with sumac. The attractive Middle Eastern spice has gained notoriety worldwide thanks to the immense popularity of Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. Try the versatile, citrusy ingredient—often dusted over grilled meats and shellfish—locally in the seared scallops at Boulder’s Cafe Aion. Or, get hands-on and forage for the red berry yourself; it grows wild throughout Colorado, particularly along Highway 119 on the way to Nederland. Home cooks can buy it coarsely ground at the nearest Savory Spice Shop. However you incorporate sumac, family dinners will feel like an international affair.

5280.com Exclusive: Get cooking with sumac recipes from local chefs at 5280.com/sumac.

5280 October 2013
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