FOOD 101: Mahlepi or Mahleb, A Middle Eastern Spice

We would never have heard of mahlepi or mahleb*, a Middle Eastern spice, were it not for Greek tsoureki (photo #1), one of our favorite Easter breads. Tsoureki, a soft, sweet and buttery braided yeast loaf, is famous for its embedded Easter eggs. We’ve never made it because it’s a two-day process, and we never…
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FOOD 101: Chile Or Chili or Chilli or…Pepper?

[1] Assorted chiles that are popular in U.S. kitchens (photo courtesy Melissa’s). [2] Cayenne chiles (photo courtesy Good Eggs).   Wild chiles have been a part of the diet in the Americas since about 7500 B.C.E. While the first chile may have been domesticated in Bolivia, the oldest known traces of have been found in…
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FOOD 101: The Differences Between Table Salt & Sea Salt

[1] Table salt. Functional, but not the best (photo courtesy Tablecraft)./font> [2] Fleur de sel, a favorite of chefs harvested off the Atlantic coast of France. It’s a type of sel gris, the category of gray salt (photo courtesy Saltworks). The unique pyramid-shaped crystals of Maldon River salt from England (photo © Stephen Upson). [4]…
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TIP OF THE DAY: Harissa & How To Use It

[1] Homemade harissa paste. Here’s a template to make your signature recipe, from Slow Burning Passion. [2] A classic Tunisian dish, shakshouka, punches up the tomato sauce with harissa. [3] Hot harissa ports easily to American cuisine, such as this baked squash with maple syrup and pomegranate arils (photo courtesy Cava). [4] How popular is…
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