Wednesday, October 2, 2013


Considering that corn is the staple grain for millions of people in North, Central and South America, it seems to me that those of us who bake exclusively with wheat might want to consider the myriad applications of corn. In the New York Times, there's an excellent article about masa and the wonderful things you can do with it. Be certain to watch the slide show.

A platter of Colombian corn and cheese arepas

No comments: