Drizzle by Graza cookbook Grab your baguette

Grab your baguette

trained in restaurant kitchens in New York City—learning to make everything from bistro fare to Asian American cuisine—then returned to her roots

but don’t know how to cook it

and intensely flavorful ways to use everything from Aleppo pepper to za'atar with confidence

and delectable illustrations

Drizzle by Graza cookbook Grab your baguetteLike a sprinkle of flaky salt or the squeeze of a good condiment, drizzle adds a big pop of flavor right before you dig in (Thats why its called a finishing oil!). Drizzle is an early harvest extra virgin olive oil. What exactly does that mean? The harvest season in Spain goes from October to January. Drizzle is harvested in the first 2 weeks of October, when the olives are very small, very hard, and very green. When pressed, these tiny hard olives