Unless I completely miss my guess, most Americans have come to think of tabbouleh as primarily grains flecked with parsley. But in Lebanon, where our food appreciation classes currently find themselves on our virtual world culinary tour, there is a long tradition of herb salads. The most famous throughout the Middle East–tabbouleh–in fact comes to […]
Tags:grains·Middle Eastern·parsley·salad
Grain is one item that determined locavores often stumble over. Typically, it’s just not widely available, if grown at all. That’s why we were glad back in December to report that Rob Moutoux, third generation of local farmers, was at the Dupont Circle farmers market selling several varieties of grain he was growing near the family […]
Meg Wolff has been a loyal and encouraging reader of The Slow Cook and for the life of me I don’t know why. Where Meg is a spiritually enlightened lover of whole grains and macrobiotic vegetables, I am an unreformed heathen of a meat eater. Yet we share a common belief in “real” food, in […]
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