Dad and I discovered berbere in Rome while sitting in a café near the Campo de’ Fiori market. “Something smells really good,” Dad said, before following his nose like a bloodhound to the spice stand. There, the seller told him about a chilespice blend called berbere, an essential addition to Ethiopian dishes, from vegetables to … [Read more…]
For this soup, carrots and pears are roasted to concentrate their sweetness, then blended with garam masala (a combination of spices that’s usually heavy on black pepper and cloves for heat), and lemon zest and juice for brightness. You can find the recipe on page 101 of our cookbook Sea Salt and Honey. Print Recipe … [Read more…]
Deliciousness without salt. Cumin and paprika work together to bring a warm and earthy depth to this ragù. The carrots paired with the onions balance the tomatoes and bring out the sweet undertones of the beef, while the parsley and the oregano give it fresh and vibrant flavor. You can serve on pasta or rice, but … [Read more…]
An exquisite very easy, very light pasta dish. Seasoned with garlic, black pepper, thyme, oregano, sumac and sesame seeds the soft spinach and the crisp mushrooms blend with these ancient eastern Mediterranean spices in a symphony of earthy savory and citrus flavors. For a strict vegetarian and vegan sprinkle with some extra sesame seeds and sumac … [Read more…]