Up until a about 100 years century ago, lard was a popular source of fat for cooking and baking all over the world. In the last decade, trend-setting American chefs began using lard in their recipes (fat rendered from pigs). What changed? Continue reading Give Thanks to the Lard!
Serve the hearty tomato sauce steaming hot over the warm eggplant yogurt purée. The contrast between the hot, meaty acidic sauce and the cooler creamy yogurt purée will delight the palette. Continue reading Ali Nazik: Smoked Eggplant Yogurt Purée and Ground Beef Stew