Chouriço Potato Salad

In his first book, entitled Season, published in 2018, Nik Sharma writes the following. “I take pride in incorporating flavors, techniques, and ingredients in new and exciting ways. This, my first book, celebrates diverse cultural influences and, I hope, helps to erase labels like “ethnic” and “exotic” in the West by shedding more light on

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Cranberry Aigre Doux

Mr. Paul Virant, author of The Preservation Kitchen, claims that aigre-doux means sweet and sour. He also uses the term mostarda, and there are mostarda recipes in his book as well. He states that both terms describe “preserves for cheese snobs and wine geeks.” Well that got my attention! They are supposedly not interchangeable terms,

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Harissa

If any of you has noticed, I’ve been into a bit of name-calling lately. Namely, sauces, or condiments, from chimichurri, to tapenade, to romesco to charmoula. To me, condiments make the world go ’round, and my life of eating revolves around them. I love them all. Today I’m making harissa. It’s flavorful and versatile, and

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Charmoula

Arabic in origin, Charmoula is a wonderful and flavorful condiment for meat or vegetables. It’s slightly similar to Chimichurri, in that it combines garlic with parsley and cilantro. But that’s where the similarity ends. I’ve never seen charmoula in a jar, but I’m sure it doesn’t taste as good as home-made in any case. This

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