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 …
Read MoreHarissa is the classic spice paste of North Africa, used in stews, as a rub, and as a condiment at the table. Oil infused with harissa is terrific for grilling vegetables, and I also like it drizzled on soups, such as …
Read MoreThere is nothing wrong with making curries using pre-packaged pastes, but making curry paste from scratch is addictive; the volatile aroma and flavor is at a completely different level. This version of a red curry …
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Homemade breadcrumbs are a completely different ballgame from the canned grocery store stuff. It is a very easy thing to grate dried-out bread in the food processor and then toast the crumbs with a little olive oil in …
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When I was a freshman in college, I ate lunch at the many fine Indian restaurants in Providence, Rhode Island almost every day. This style of raw onion chutney was always on offer. Unfortunately, I’ve rarely seen it …
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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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