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.
Spanakopita, meet grilled cheese
Build a better burger.
Alice Waters's favorite tools.
The magic of KonMari.
Get your shine on.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.