Category: Flavors of the Earth
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Figgy jam
When they simmer for a little more than an hour with sugar, lemon juice and zest, something mysterious hangs in the background, behind the smell of sweetness. Something dark, serpents in the trees and jungle-y
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Curry for hot weather supper
This swampy summer climate (102° heat equivalency at this moment) makes me want to eat salt and spices. A curry sounded perfect for tonight, along with a perfectly ripened and chilled cantaloupe. I may even drop an ice cube in my glass of Merlot! The recipe is the best one I’ve found so far in Better…
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Easter dinner, harissa roasted carrots
Occasionally, I’m reminded of our narrow taste palette. Making and cooking with harissa, a hot pepper paste from North Africa and the Mediterranean, was one of those times. Even before adding the lemon juice, olive oil and garlic, it smelled like nothing I could identify, except the overtones of anise. I needed only a wee…