From agar-agar to za'atar, Afghanistan to Zimbabwe, nose to tail, tofu to raw beef--and sometimes in multiple languages. Go on, dig in! An international taste tour right from the comfort of your own kitchen.
Saturday, October 8, 2011
What eggplants see in their nightmares...
Or, the makings of baba ghanouj. (On the upper-left burner: beets simmering with a bit of lemon peel to maintain color; on the upper-right, no flame, raw goat milk transforming into cheese step by step.)