Two-Chile Harissa
You may never want to buy harissa again once you’ve tried this amazing condiment from Seattle chef Renee Erickson. She loves to serve it spread on toast with grilled or canned sardines and with roast chicken; we loved it with grilled eggplant and zucchini, on eggs and slathered on sandwiches.Slideshow:Delicious Condiments
October 2016