Now that eGullet has reorganized, the links to the things I had published there are dead. So, a small attempt to salvage. And it's relevant to the sumac mention a couple of posts back--Lebanese fattoush isn't fattoush without sumac...and purslane.
Tag: scallions
Dang, Tang.
Last year when I first went to Mexico, I got a little excited about all the flavors of Tang, and I bought Peter a bag of tamarind-flavor Tang. It's been sitting untouched for a year, but finally got its chance to shine: