The Technical Bases of Mole and Curry
A very knowledgeable Indian correspondent, V. Gautam, sent me this comment. “When an Indian looks at a mole, we see, deconstructed, the following parts to the gravy: 1) a garam…
Read moreWhite Nut-Based Sauces: From Apicius to Modern Mexico
We have just one cookbook from the Roman Empire and it’s always known as Apicius. For a long time the author was thought to be a great gourmet. No, say…
Read moreMexican Salsas and North African Harisa
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…
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