I am making Gabrielle Hamilton's braised dandelion greens, and need something mastica-like to give it that piney Greek flavor
Mrs. Larkin is a trusted source on Baking.
If mastica has an anise-like flavor, you can use Pernod. Or maybe even Anisette or Sambuca, maybe? Or what about crushing up some juniper berries - they are also pine-y flavored.
QueenSashy is a trusted home cook.
Ouzo work too.
Ouzo will work too.
Pea guacamole and other offensive foods
Warning: You might be offended.
Burnt Toast: Episode 9
Savor the season.
Bagel and lox, in a salad.
A board to go nuts over.
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