None of that church-basement cuisine for me. Bring on the salt-and-pepper and the cayenne and the Old Bay and the vinegar and the turmeric and the cumin and the chilies and ginger! Bring on the Tabasco and the Sriracha!
PlurkRani
: it’s flavorful but not much heat, that’s why I was wondering. Some crossover with Indian flavors but not as much heat. Like both use lots of tumeric, both do lots of rice dishes with basmati rice and saffron, etc.
There was a fairly large Persian community in 2 of the last 3 places I lived. I got to love Persian food, but up here it's impossible to find and, as
LotusCeriano
said, a real labor-intensive job to cook
As I was frequently the only American at Persian gatherings in both Encino, California and Knoxville, Tennessee, I got a bottom portion of Tahdig, a real honor
Seen on Amazon: Albert Adrià and José Andrés create four hands the most gastronomic Torrons Vicens nougat, the Cherry Times nougat. Made from a cherry ganache with pecan nut praline, crispy rice and Ras el Hanout toffee. A palette of flavours masterfully combined with a spectacular result.
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