The spices are merely a vessel for culture, community, storytelling, and politics. The recipes were so fresh, simple, and seasonal. That's not the version of South Asian food that most people know.
I use a lot of vermouth actually. Obviously it's a fortified wine and so therefore it has a lot of flavor. When I'm doing pastas, for example, I'm using white vermouth sometimes. If I'm doing a seafood pasta with clams, it's amazing. People are like, 'What's that flavor in there?'
Most pizza stones are made with a high-grade cordierite material, which allows them to tolerate the heat of your grill or outdoor pizza oven, which was one of the best investments I ever made.
Cooking during late March can be particularly challenging due to the cold weather and lack of fresh produce. The desire for spring recipes clashes with the reality of winter ingredients still dominating the market.
Don't be intimidated by fresh mushrooms. They are prized for their flavor and versatility. Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to store them unwashed. Never submerge in water to wash them because mushrooms absorb like a sponge and become mushy. Wipe with moist paper towels.
Look for firm mushrooms that are free of soft spots or mold. Wash them just before using them but be sure to store them unwashed. Never submerge in water to wash them because mushrooms absorb like a sponge and become mushy. Wipe with moist paper towels. Some prefer to clean them with a soft-bristled mushroom brush. If extremely dirty, they can be very briefly dunked into cold water and wiped dry.