That’s a Wrap
Source: New York Times
On Saturday, chasing the high of bread for dinner, I set out to cook Alexa Weibel’s vegetarian mushroom shawarma pitas and invited a couple of friends over to join me. The recipe requires very little shopping; I picked up a couple packs of portobellos and asked one guest to pick up a head of red cabbage, as my store was out. Everything else — the red onion, olive oil, cumin, coriander, paprika, yogurt, turmeric,…
This is aggregated or syndicated coverage. Reporting and media belong to the original publisher.
Read the original source at New York Times