Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.
About Paula Wolfert
Moroccan Meatballs ~ Kefta Tagine
So many meatball recipes, so little time—though we strongly suggest you make the time for these intoxicatingly spiced little lovelies.
Catalan Custard ~ Crèma Catalana
This Spanish custard, called crema, is rich, creamy, and simple to make. The custard is made with milk, so it’s lighter. Serve the crema warm.
Muhammara ~ Red Pepper-Walnut Spread
Though not as well known stateside as hummus or baba ghanoush, this Mediterranean classic is equally enticing. Let us introduce you to its subtly smoky and sweetly tangy awesomeness.
Therapeutic Drink to Ward Off Colds
Forget Robitussin. This fragrant infusion not only makes a run to the pharmacy unnecessary, but it goes down with far, far more ease than that syrupy medicinal stuff.
Daube ~ French Beef Stew
Just because you can’t be in the South of France during this blizzard doesn’t mean you can’t eat like you’re there. Bon Appétit!
Turkish Pumpkin with Walnuts ~ Kabak Tatlisi
Surprise is underrated. That’s exactly why we love this unexpected yet inspired riff on roasted winter squash.
These beef paupiettes are stuffed with pancetta and herbs, and rolled. The beef rolls are then sauteed. Once seared, the rolls are simmered.
Ribollita in the Style of Siena
This Italian ribollita is dense with bread, greens, beans, and caramelized onions. Rich with flavor, the ribbolita is a family dish.
Panade of Leeks, Mixed Greens, and Cantal Cheese
For this soup, onions, mixed greens, and soaked chewy bread are layered with milk, stewed leeks, and cheese then slowly baked until thick and bubbly.
Pot-Roasted Pork Loin with Fall Fruits
Pork loin is first brined then pot-roasted for maximum flavor. Fall fruits, including raisins, figs, apricots, and prunes, are stewed and added to the pot.