I have a question about the recipe "Lamb Merguez" from MrsWheelbarrow. Do you use harissa sauce or harissa paste?
Cathy is a trusted source on Pickling/Preserving.
Recently, I've been using a sauce, made locally (MD?) by Cava, and carried at Whole Foods. I first made it with a paste. Because you season to your own taste, the harissa you like will be best.
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
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