Harissa is sometimes described as the national condiment of Tunisia, and it’s a hot item here, as well. Seems like those Moroccan flavors are everywhere on fabulous menus these days.MAKE YOUR OWN!
We love this old-timey fermented recipe for a coleslaw/sauerkraut hybrid creation, the perfect foil to barbecue in California, Carolina…and beyond!LET'S MAKE IT AGAIN
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