I don’t think I’ve ever met a clay cooking pot I didn’t like . . . or want to own. And I have more than 100 clay pots of every size in my kitchen to prove it: Moroccan tagines, Provencal daubieres, ...
This story was originally featured on Saveur. Basturma is to Armenia what bresaola is to Italy and cecina is to Spain—a ruddy hunk of air-dried beef with more umami punch per mouthful than the ...
The Basturma rub on these spiced beef short ribs is authentically, completely Armenian, where pitmaster Arthur Grigoryan adds fenugreek, aleppo pepper, cumin, and cayenne pepper — among others. The ...
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