The name of this recipe is misleading. A tagine is the Moroccan clay pot with a conical lid, typically used for slow-braised stews, as well as the dishes cooked in those beautiful vessels. However, there is nothing in …
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Julia Child’s 100th birthday is coming up on 8/15/12, and PBS has been doing this very fun #cookforjulia event to commemorate her. When they asked me to contribute a recipe, I knew right away that I wanted to do …
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Piroshki (not to be confused with pierogi) are individual yeast buns that are popular in Russia and all over Eastern Europe. They can be filled with anything from potatoes and cabbage to cottage cheese and jam. In …
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A simple custard, baked in ramekins, is one of those recipes that every cook should have in their arsenal. It isn’t at all hard to make, but there are a few ways you can go wrong that leave you with grainy bowls of …
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Meze is the Mediterranean tradition of a meal made of several small plates. My family especially loves to eat meze-style in the summer, when no-one feels like heating up the kitchen or eating a heavy dinner. To make a …
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The Thai basil situation can be a bit confusing. The herb known specifically as Thai basil, which is what I’ve used in this dish, has purplish stems and green leaves. There is another, significantly different herb …
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