There’s nothing subtle about New Orleans, and its iconic gumbo is no exception. Spicy Andouille sausage, Cajun/Creole seasonings and the “holy trinity” of onion, celery and green pepper come together in a celebration of flavor and texture. Slow-simmering the roux until it becomes the color of a rich milk chocolate […]
New Orleans-style Gumbo Read More »
There are almost as many ways to make harira as there are families who make it! Harira is traditionally served during Ramadan and features lentils, chickpeas, cumin and other spices in a thick almost stew-like broth. While some make it with lamb or other meat, this version is vegetarian and
Moroccan-style Harira Soup Read More »
My grandmother’s parents likely brought this recipe with them when they arrived in America from Hungary in the early 1900s. It’s been a dinnertime staple for many years and is perfect on a cold winter evening.
It’s nearly impossible to travel through Morocco without trying a tagine! This recipe is a typical version of the Moroccan stew. The tagine is named for the earthenware cooking vessel with a cone-shaped lid in which it’s cooked. A Dutch oven is a good substitute if don’t have one. You
Chicken Tagine with Olives and Preserved Lemon Read More »
