You’ve heard of farro and kamut, of bulgur and burghul. Now here’s freekeh, aka farik, to add its deliciously smoky flavor to winter soups and salads.

How is it that certain foods pop up on the horizon and go on to become the rage of the moment, while others never quite make it? Or die a quick death. Or creep in so quietly that you don’t even know they’re there until … they’re there. And then they’re not. Take fennel pollen, for instance — jars of the stuff are not exactly lining the shelves of your local supermarket, but no one had heard of it 10 years ago and now, among fashionista food-lovers, it’s definitely the flavor of the year, if not the decade, but who can predict for how long?…. Continue reading my article  at Zester Daily.

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