Argan Oil Is the Latest Hard-to-Find Ingredient Chefs Are Reaching For

posted in: Articles | 0

“It was a eureka moment,” he says. “I had never tasted anything like it. I brought 6 liters of it back with me to the States. I had to have it.”

Solomonov also uses it to accent couscous and stews, and even as a base for ice cream. “It’s a good substitute for brown butter in my book,” he says.

Leave a Reply

Your email address will not be published. Required fields are marked *