by Stowaway Magazine | Dec 22, 2014 | Culture, Four Corners, Winter 2015
Required in many traditional recipes around the world, saffron is an often overlooked and underappreciated spice in mainstream American cooking. Composed of the dried stigmas (the part of the flower that captures pollen) of the crocus sativus
or saffron crocus,...
by Stowaway Magazine | Jul 1, 2014 | Culture, Eats, Four Corners, Summer 2014
It may surprise you to learn that eggplant is not what it seems: this native Indian plant is actually a fruit! Eggplant has had many uses throughout history; for example, women in ancient China created a dye out of eggplant skins to polish their teeth to a shiny gray....
