I also cooked a whole sea bass that was seasoned with turmeric and served it on a bed of pearl/Israeli couscous scented with saffron strands for my column at the SF Chronicle. (Recipe in link). Sometimes, you just want something tasty yet easy to put together. Next week, we’ll make a batch cayenne and maple infused Swiss buttercream! I think you’ll like it a lot. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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