this and that

This and That April 2006

Za’atar Bazaar
Now that we’re hooked on extra virgin olive oil, pomegranate molasses and chipotle chiles, make way for za’atar, a pungent Middle Eastern spice blend made from sesame seeds, thyme and sumac. It’s the defining flavor in our Cornish hens on page 10. Look for it in ethnic markets labeled Syrian Marjoram or Green Thyme. It’s great rubbed on roasted chicken or pork or whisked up with olive oil for a zesty dip with pita chips.

The Dark Side of Chocolate
Gearing up for Easter? You may want to go for the chocolate bunnies over the Peeps. Research pointing to chocolate’s health benefits continues to mount. Several recent studies suggest flavanols, found in cocoa, red wine and green tea, may have aspirin-like effects, helping to cut the risk of blood clots that could lead to a heart attack or stroke. These flavonols are more prominent in dark chocolate than milk chocolate and nonexistent in white chocolate.—Janet Helm

Southern Comfort
They say what’s old is new again, and that’s certainly the case with New Southern Baking by Damon Lee Fowler. When was the last time you made Sally Lunn Bread, Cathead Biscuits or Carolina Peanut Rum Pie? Dig in to this 350-page book and you’ll be steeped in rural Southern flavors and techniques. But you may have to wait to savor these Southern classics as you’ll be too busy reading the history and evolution of each to head to the kitchen. Try a taste of Fowler’s Coconut Chess Pie