Ras El Hanout
This Moroccan spice blend can be made with anywhere from 10 to 50 different spices. The basic recipe here was designed to call for spices you probably already have on hand. 1 [...]
Winter Vegetable Couscous Stew
This Moroccan-style couscous stew is great for weeknights because it can be made with any vegetables you have on hand. Even better the next day, once the flavors have develop [...]
Quince Jelly
There are few kitchen tasks as rewarding as making quince jelly. Some fruit, some water, some sugar; a strainer, a saucepan, a hot burner…and then the magic happens. First th [...]
Santiago Almond Cake
Once in a very rare while, a recipe found via internet search resonates in such a way that it seems Fate has guided the algorithms and web crawlers to bring it to you. That’s [...]
Bright, Light Sorrel Soup
Sorrel’s lemony taste makes it a springtime (well, anytime for me) herb favorite. The flavor’s a little like rhubarb (to which it is related) only milder and more palatable. [...]
Preserved Lemon Yogurt (or Labneh) Dip
When I made a big batch of preserved lemons last spring, I wondered how I’d ever use them all up. Now that I have discovered this preserved lemon labneh/yogurt dip, I worry I [...]
Incredibly Good Stewed Chicken
I suppose I could have called this dish something with a little more élan. Braised chicken. Saucy chicken. Grandmother’s stove pot chicken. It is all of those, too. But there [...]
Creamy (Black) Radish Soup
Black radishes may not be the biggest, brightest item on winter markets in Brittany, but nearly every vegetable stand has a small pile of bent, misshapen dark roots with shor [...]
Sautéed Sea Beets (Wild Spinach)
On a gray low-light winter day, the only thing that stood out on my regular walk were the deep green tufts of sea beets that cluster around a certain curve of the coast. The [...]