This is something I’ve been thinking quite a bit about, particularly after Adam Balic’s comments on my post on Mexican salsas and North African harisa. You’d think these methods would…
Read moreThe new Astor Center, run by Doug Duda, is a hospitable place for anyone interested in the history of food. In the Spring they will feature one of Barbara Wheaton’s…
Read moreInspired 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…
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