Rachel Laudan

Inspired by Kyla Wazana’s post on harisa, in my ongoing quest to explore connections between Mediterranean and Mexican cooking, I finally got around to making some to see how it compared to Mexican salsas.
Now just what harisa was turned out to be a tad problematic. Kyla’s recipe specified dried chiles, anaheim peppers, fresh coriander, ground [...]

The makers of Swiss cheese, hitherto protected by export subsidies and import barriers, are now having to compete on the market. It took ten years of negotiation and persuasion. The idea is that cheese-makers should go up-market looking for discerning buyers perhaps as far afield as India or China. One enterprising cheese-maker, Walter Zaugg, [...]

You go to the big supermarket, Mega, in Guanajuato, Mexico and pick up some crisp asparagus. Not such a surprise because for the last fifteen or twenty years this region has grown lots of asparagus, mainly for export to the United States either frozen or fresh. Some of this naturally finds its way [...]