Our best stories and recipes from one of the best cooking months of the year.
Another pair of vegetable-focused recipes came from contributor, who wrote this guide to make quick achaars. Unlike classic achaars, which are traditionally cured for days in the sun, Godbole’s quick achaars rely on souring agents like lemon juice and vinegar. “These souring agents mimic the tangy flavors of a classic achaar,” she writes in. The result is achaars that are “easier, faster to make, and far more forgiving.
Another fast technique for adding big flavor: adha, the crunchy garlic-and-spice oil that is used as the finishing touch for recipes all across Palestine. We learned about this technique from Sami Tamimi and Tara Wigley, who mention it in their new book,
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