Ingredient Spotlight: Pomegranate Molasses
Made from boiling down pomegranate juice, pomegranate molasses is a thick and tangy syrup often found in Iranian, Turkish, and Lebanese...
Corn-ish: The Slightly Dramatic Saga of a Cook and Her Corn
I used to be that skinny kid who could polish off six ears of sweet corn and still eat my salad (and chicken leg and broccoli and fruit)....
Ingredient Spotlight: Wine
Cabernet Sauvignon in the box; Prosecco on the left & in the glass; Shiraz on the right. Over 6-1/2 liters of delicious wine that cost...
Ingredient Spotlight: Citrus
Red grapefruit, lime, orange, tangerine, and small blood orange (Moro variety) When I was a little girl, I often went to school with...
Ingredient Spotlight: Balsamic Vinegar
For me, there is only one “black gold”. No, I’m not talking about oil. It’s balsamic vinegar. Despite being syrupy, balsamic vinegar...
Ingredient Spotlight: Saffron
On the left is several tablespoons of Mexican saffron which cost about 25 cents. On the right, is a pinch of saffron threads worth about...
Ingredient Spotlight: Cumin
I use cumin several times a week in my cooking. It’s a versatile spice because it is found in so many different cuisines: Mexican,...
Ingredient Spotlight: Paprika
When T. Rex and I were first married, I made deviled eggs and I sprinkled the top of them with paprika. I thought the rusty orange...
Ingredient Spotlight: Coriander
In the United States, coriander is known by its more common name: cilantro. This name exchange can be a bit confusing, however. In most...
Ingredient Spotlight: Chili Peppers
Jalapeño, dried cayenne, and candied habanero peppers. I grew both the cayenne and habaneros. When I was 19 and still pretty dumb, I had...
