I'm going to a dinner where sandwiches from basturma (Armenian air-cured meat), from Sahag's in Los Angeles, will be prepared. There is supposed to be a garlic sauce on the side. While researching I heard of a lofty garlic sauce from Zankou's in LA, which might do the trick. Any ideas?
While in the search for that, I learned of 'sunk' ( pronounced SOONK, mushrooms--pickled, spiced, fried, mixed into a pate). I am a fan of anything to do with mushrooms, so if you have an idea how this is prepared, I would be interested.
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...