When it’s time for me to cook or bake something really special, I look through my foraged spice cabinet. I don’t do this for just anybody. Foraged herbs and spices take time and effort to gather, and I only use them when I’m cooking for someone I think will appreciate their specialness. Read more
The word za’atar has two different culinary meanings. It’s the common name for Origanum syriacum, a plant native to the Middle East (related to common oregano), and it’s also a blend of several spices including O. syriacum, sumac, and salt. Every year in late summer, when my local sumac is at its tart and tasty best, I make a big batch of za’atar blend. My cooking would be much less interesting without it. Read more
Every year, along about mid-summer, I get anxious.
While farmers in the Midwest are worrying about their corn crop, I’m wondering if the sumac will be good this year and if I’ll get enough. Because if it isn’t, and if I don’t, well, then what? Read more