Good Food
Easter, sweet-and-sour style
Sunday is Easter and that means many Americans will pull up to tables laden with glazed spiral sliced ham or a roasted leg of lamb coated in herbs. Meanwhile in South Africa, the aroma of sweet-and-sour pickled fish will be in the air. Writer Ilana Sharlin Stone wrote about the dish and its origins for Zester Daily .
By Evan Kleiman • • 1 min readSunday is Easter and that means many Americans will pull up to tables laden with glazed spiral sliced ham or a roasted leg of lamb coated in herbs. Meanwhile in South Africa, the aroma of sweet-and-sour pickled fish will be in the air. Writer Ilana Sharlin Stone wrote about the dish and its origins for Zester Daily. Stone's blog is Finding Umami in Cape Town.
Music: "Come Together"
