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[1] Homemade harissa paste. Here’s a template to make your signature recipe (photo © Slow Burning Passion). [2] A classic Tunisian dish, shakshouka, punches up the tomato sauce with harissa (photo © A Better Happier St. Sebastian). [3] Hot harissa ports easily to American cuisine, such as this baked squash with maple syrup and pomegranate…
Continue reading “TIP OF THE DAY: Harissa & How To Use It”
Gluten-free reporter Georgi Page-Smith tries sprouted-grain pancakes from Pamela’s. I was fortunate enough to receive the full suite of Pamela’s sprouted grain pancake mixes for review, including 6 Grain, Buckwheat, Buttermilk, Non-Dairy, Grain-Free and Protein varieties. Sprouted grains have gotten more attention recently for their lower levels of carbohydrates and increased levels of protein and…
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[1] Figs growing on the tree (photo courtesy Indoor Citrus Trees). [2] Brown turkey figs (photo courtesy Melissa’s). For back-to-school season, we went back to “food school” to re-examine the domestication of crops. In 2006, the discovery of figs in an 11,400-year-old house near the ancient city of Jericho established figs as the world’s…
Continue reading “FOOD 101: The World’s Oldest Foods”
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