In her informative and delightful book, Sufi Cuisine (2005), Nevin Halici, one of Turkey’s leading culinary historians, gives a recipe for pomegranate sherbet: a cup of freshly squeezed juice, 2/3…
Read moreWell, if the fortunes of Holland were built on herring bones, why shouldn’t the earnings of US inmates be based on canned mackerel?
Read moreA propos the comments on watching the killing of animals for meat, a couple of photos. It is accompanied by shrink-wrapped “maiz para pozole,” that is, hominy for the classic…
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