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I grew up eating my parents' ideas of what American food was. This included a meatloaf that was loosely based on the Joy of Cooking recipe, but cou...
Pasta is a mainstay in our household, and I've always loved a rich meat sauce, slowly cooked down and rendered creamy by reduced milk. What I don't...
Pastilla (or Bastilla) is a traditional Moroccan festive dish using shredded chicken and almonds, dusted with sugar and cinnamon. Here is my fun sp...
This is a decadent and perfumed dish that demonstrates how spices can transform simple ingredients. Chicken, rice, and onions are rendered luxuriou...
This simple recipe uses freekeh (toasted green wheat) to make Maqluba, which is traditionally done with rice. The freekeh has a round and smoky fl...
Honey and fruit, plus the Tangier blend, make for delicious roasted chicken.
I love eating puff pastry almost as much as I dislike making it. I mentioned this to a customer and she shared a recipe with me from an old book b...
One of my favorite value cuts of lamb, this pint-size sister to beef’s brisket-plate-flank is stellar on the grill. Pressure tenderized, then rubbe...
The shank, the often neglected lower leg, is one of the most flavorful parts of an animal. Naturally lean, they contain loads of collagen, which g...
This time of year I look for excuses to turn on the oven and enjoy a warmer kitchen in the evenings. This dish is one for busy nights where all I w...
Michelle Bernstein, James Beard Award winning chef and author of Cuisine a Latina, uses Tangier N.23 as a floral, sweet and savory spice addition t...
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