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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