January/February 2010

Exotic Spices

Harissa: A Taste of North Africa
Harissa has become a generic name for a deep red chile paste found throughout North Africa and parts of the Middle East.

French Country Cooking
It’s an expression of sharing, so why not make it special? Dress up your holiday table with these authentic Greek loaves.

Celebrate Mardi Gras, John Besh Style
Get a taste of Louisiana from a proud native son and one of today's best American chefs.

Kitchen Essentials: Rice Cookers
If you’re looking for help with eating healthy and locally, Terry Walters’ new book Clean Food: A Seasonal Guide to Eating Close to the Source, With More Than 200 Recipes for a Healthy and Sustainable You is a good place to start.