Dishes like the comforting and subtly spice-seamed harira soup (one of the best salves for jet-lag I’ve ever consumed) and an exciting array of salads (khizou makok, shredded carrots electrified with orange; and zaalouk, coriander- and lemon-kissed eggplant) preceded a range of mains – including a stunning lamb tagine with sesame and sugared eggplants – that showcased the brilliance of the concept at Sahbi Sahbi: celebrating the secret recipes that are traditionally passed down from one generation of women to another, but here, in the open kitchen, made public..
shop convinced you to buy.As you pour, you find there are bits of sediment floating in your glass.
You glance at the bottle.There’s even more sediment along the neck.. Panic ensues.Did the wine go bad?
Is it leftover skins from the grapes?Is it safe to drink?.
This might be something you see more and more as natural wine.
increases in popularity.For anyone new to private label — or burned by a bland can of beans years ago — here are a few ways to shop smarter and get the most out of what’s available on the shelf.. Start with pantry basics.
Canned tomatoes, pasta, rice, flour, and frozen fruits or vegetables are low-risk, high-reward private-label picks.These products are frequently made by the same manufacturers as national brands, with minor formulation adjustments..
Compare ingredients, not just labels.If you’re trying to match a name-brand product, flip the label and read the ingredients.