Growing up, a favorite treat for me was the beef jerky my parents made. I loved that delicious, salty snack, but after I moved away I questioned my memory of those meaty treats. My subsequent encounters, left me cold, they were not so much dried as desiccated, tough as nails, so stringy that I...
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I had read about Asafetida in Madhur Japher’s tome on Indian cooking and seen it referenced in many other Indian recipes and so confidently picked up a container so that my future Indian cooking endeavors might taste that much more authentic. However, I was unprepared for what was to come…. What is It? According...
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As I previously mentioned, I think street or fast food can go a long way to providing a multi-sensory cultural experience that accurately captures the current culture of the country, region, or city in question. Every time I bite into a conchita pilbil taco, I am transported back to Merida, Mexico, or a gelato reminds me of...
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Nigella is another ingredient that does not get the respect it deserves. I am convinced this lack of use in the United States, at least, is due to the fact that it has numerous aliases, making it challenging to find, much less get, the spice you intend – unless you know what to seek. ...
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Spring + citrus are synonymous to me. The bright colors of the fruit coupled with the wonderful flavors and scents speak of freshness like nothing else. Living in San Francisco, I try not to take for granted my access to the amazing selection that I find in even the smallest corner store. However, having lived...
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The first time sumac and I were introduced was at Moby Dick’s House of Kabob in Washington, DC, the location in Georgetown, if you must know. I was having dinner with my friend, Sepideh, when she shook a liberal quantity onto her chelo kebab. Not knowing what was in the shaker, it looked like ground pepper flakes, I...
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