Harissa and Vegetable Couscous
This recipe has been a long time coming. Hardly anyone who comes in to the shop -- spice masters and novices alike -- can pass over the North Afric...
This recipe has been a long time coming. Hardly anyone who comes in to the shop -- spice masters and novices alike -- can pass over the North Afric...
The holy trinity of baking spices: ginger, cassia-cinnamon and allspice combine in this traditional medieval spice blend called Poudre Douce. It m...
Sometimes I get so busy doing things that I forget to eat breakfast and/or lunch. I know, I shouldn't do that, but I do. I've tried various power o...
Her name was Edna Nosworthy. She was the type of lady who invited every family from the neighborhood to harvest from the abundance of fruit trees i...
Zucchini season has officially begun in the Pacific Northwest, and boy is it a successful one this year. The markets are full of this fine summer s...
Fresh pineapple tastes of a wild summer, its tropical sweetness tempered by raucous acidity. Our favorite way to tame the fruit is to cook it slowl...
Chiles aren't just for cooking savory food; many are wonderful in desserts, too. Urfa Biber, for example, is a great pairing with berries, honey or...