by Allison Johnston | 10 November, 2018 |
by Allison Johnston | 26 June, 2018 |
by Allison Johnston | 16 April, 2018 |
Advieh
This blend is used in Persian cuisine. It can be used with meat, beans, and vegetables. It is a lovely aromatic blend with floral notes from the rose petals, and earthy tones from turmeric.
by Allison Johnston | 29 March, 2018 |
by Allison Johnston | 06 October, 2017 |
by Allison Johnston | 13 August, 2017 |
by Allison Johnston | 12 August, 2017 |
by Allison Johnston | 14 November, 2016 |
Gumbo is often cited as an example of the melting-pot nature of Louisiana cooking, but trying to sort out the origins and evolution of the dish is highly speculative. The name derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws and, possibly, other local tribes. Sometimes there is a roux, which finds its origins in French cuisine.
by Allison Johnston | 14 November, 2016 |
by Allison Johnston | 14 November, 2016 |
by Allison Johnston | 14 November, 2016 |
by Allison Johnston | 14 November, 2016 |
by Allison Johnston | 14 November, 2016 |
by Allison Johnston | 14 November, 2016 |
by Allison Johnston | 14 November, 2016 |
by Allison Johnston | 14 November, 2016 |
by Allison Johnston | 14 November, 2016 |
by Allison Johnston | 14 November, 2016 |