Arroz con Pollo
Fried (or Roasted) Cauliflower with Fish Sauce Vinaigrette
Ginger-Curry Sugar Cookies
Fried Chickpea Salad
Chef Sean Brock, author of Heritage, grew up in a town where seed saving was a way of life. "You just saved these seeds not because you were poor, but because you really loved the flavor of a particular tomato or a particular bean," he says.
“You will burn a few before you really get the hang of it, but that is the char flavor that everybody loves.” TIm Byres
“You will burn a few before you really get the hang of it, but that is the char flavor that everybody loves.”