When chef Chuck George applied Michelin Star approaches to dreary military rations from around the world, he reminded me of a essential principle of good cooking.
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Yogurt Sauce with Toasted Spices, Lime Peel and Basil
While I was putting together the recent post about mortars and pestles, I came across Maria Robledo’s beautiful image of one of my favorite mortar-made sauces. I learned the deceptively simple recipe from chef Grey Kunz years ago and it has been enduringly great: an example of the magic of a few well-chosen ingredients artfully combined by…
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