Spicing It Up

Some chefs are seasoning with a Middle Eastern zing, such as za’atar (see my post “Gilding the Eggplant”), which even has umami (see my post “Yumami”):
http://mobile.nytimes.com/2014/04/30/dining/a-gust-of-sesame-and-saffron.html?smid=fb-nytimes&WT.z_sma=DI_AGO_20140430&bicmp=AD&bicmlukp=WT.mc_id&bicmst=1388552400000&bicmet=1420088400000&_r=2&referrer=

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