Agua Fresca 16: Salvadoran Horchata
“Salvadorans are fiercely loyal to their horchata, made from the seeds of morro, a green, hard-shelled fruit that looks like a coconut. . . . The morro grows on a…
Read moreAgua Fresca 26: “The Sweet Ones Become Pomegranate Sherbet”
In her informative and delightful book, Sufi Cuisine (2005), Nevin Halici, one of Turkey’s leading culinary historians, gives a recipe for pomegranate sherbet: a cup of freshly squeezed juice, 2/3…
Read moreGrinding Pineapple on a Metate (Simple Grindstone, Saddle Quern)
Inspired by this oil painting that shows a woman grinding pineapple to make juicel, I thought it was time to have a go myself. Now, you might say, who in…
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