In praise of the bitter: Alexina Anatole’s recipes for tahini panzanella and curried corn farinata

<p>In Ayurvedic cooking, bitter ingredients are celebrated for their ability to refresh and rebalance. Here, the elegance of tahini and the cleanliness of grapefruit do the heavy lifting</p><p>Bitterness has long had an image problem: is it delicious or disgusting? Here’s another c