(Continued from page 1) Sumac, a Middle Eastern spice with a lemony flavor, will likely join garbanzo beans and preserved lemon on menus this spring. David Colston, chef of Brooklyn Winery in Brooklyn, N.Y., advocates sprinkling sumac on Tokyo turnips sautéed in sunflower seed oil. “They have a mild heat but very sweet crunch,” he said of the turnips. “The sumac brings a bright astringent tartness to the turnips and makes them pop in your mouth. Most ...

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