We’re all guilty of spice hoarding. Deep in the back of your spice cabinet is something you don’t use – cloves, mace, in my case, cinnamon. And then there’s the stuff you see at specialty markets, thinking you’ll find a day when you need that exotic-named, richly-colored powder you’d never heard of before.
Funny thing about cooking is it isn’t always about the recipe. When you think about Southern food, you often think about barbecue. But there’s no recipe for barbecue. Even if I was doing this project from Mars and wanted to prepare barbecue, I’d find recipes all over the map. That’s because barbecue is a way of cooking instead of one iconic dish. Continue reading
One of the unexpected pleasures of this project has been the joy of weekend visits to ethnic markets. Portland is hardly a multicultural utopia, but it has its share of great, friendly ethnic grocers who stock hard-to-find ingredients – usually at prices way lower than I could expect to find online.