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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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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First, a quick bit of housekeeping. I recently moved the Herbivoracious email list over to a new, more robust provider. In the process, some of you received an email asking you to reconfirm your subscription. This kind …
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Yep. Corn Nuts, ground up into a “nut” butter. I’ve had freeze-dried corn ground into powder many times, and I know Christina Tosi uses that to make her famous corn cookies. I was in Chicago yesterday to do a taping at …
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Flavoring your basmati rice is an easy way to add variety to an Indian menu. The possibilities are endless. Today’s version, with ample quantities of grated ginger root and freshly ground pepper is one of my favorites. …
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