The GuardianUK News & Comment• 1 min read
In praise of the bitter: Alexina Anatole’s recipes for tahini panzanella and curried corn farinata
Published
In Ayurvedic cooking, bitter ingredients are celebrated for their ability to refresh and rebalance. Here, the elegance of tahini and the cleanliness of grapefruit do the heavy lifting Bitterness has long had an image problem: is it delicious or disgusting?
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