The sauces, spices and pastes that bolster our everyday meals can be windows to the soul.
By Eric Kim
In 2018, the singer-songwriter John Prine told The Times that he would steal syrup, ketchup and mustard from the hotels he stayed at and keep them in his suitcase — “just in case of emergencies.” Here at the Food desk, we focus much of our time, energy and resources on recipes and the meals that grace our plates. But what about the condiments that bolster them? What would we steal from a hotel?
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