Pulling together this blend was a bit of a kick in the pants. Saying you have the recipe for berbere (pronounced bur-bur-EE) is about the same as saying you have the recipe for barbecue sauce, or the ras el hanout blend. Every family, mother, grandmother, cousin, region, restaurant, and spice shop has their own concoction. […]
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I made Pozole Rojo the other day, and ended up with an entire extra pint of the fiery broth left over. Part of it we planned to use for canning pork, and I had planned to use the other half for an Indian style dish of lentils over rice. It just happened that I also […]
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Now, I am by no means a vegetarian, however I am a very happy ‘meat-on-the-side’ eater and love all manner of vegetarian proteins. One of the most fascinating things about world cuisine is how many people, (a majority of the world population actually) eat little to no meat on a regular basis. This does not […]
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