Watercress, Sweet Potato and Goat’s Cheese Salad
Get a taste of summer with these delicious recipes using one of nature’s great superfoods. Related Stories Watercress and Salmon FishCakes with Watercress Mayonnaise Watercress, Spiced Tomato and ChickPea Soup Risotto with Watercress and Chestnut Mushrooms Shepherd’s Pie with Watercress and Cheddar Mash
Best Birik, Boureek, Bureek recipe How To Make Birik, Bureek, Boureek with my Birik So Chic recipe
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Moroccan Preserved Lemons – 3 Jars A classic Moroccan ingredient, preserved lemons lend an almost indecipherable flavor to a whole host of Moroccan dishes such as couscous, lamb and vegetables tagines, recipes for chicken and fish, and all manner of salads. The ‘lemonness’ you expect is softened and sour and salty elements combine with a hint of sweetness for an entirely new flavor experience. Mustapha’s preserved lemons are cured … |
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Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France $10.70 Alice Waters Reviews Quiches, Kugels, and Couscous Alice Waters is a chef, author, food activist, and proprietor of Chez Panisse, her restaurant in Berkeley, California. For four decades, Waters has been a champion of local, organic, and sustainable food. She founded the Chez Panisse Foundation in 1995, which works to promote Edible Schoolyards around the country that integrate growing and… |
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The Vegetarian Table: North Africa (Vegetarian Table Series , Vol 4) $22.95 Kitty Morse grew up in Casablanca, and through her extensive network of family and friends, she accumulated expertise in the cuisine of the entire Maghreb: Algeria, Tunisia, and Morocco. In this part of the world, banquets called diffas are long affairs which include heaping platters of couscous, aromatic tagines or stews, and exquisitely spiced dishes like feather-light Bisteya, a kind of p… |
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Great Book of Couscous: Classic Cuisines of Morocco, Algeria and Tunisia $14.99 Copeland Marks has written prolifically about authentic ethnic food, covering every place from Guatemala to the Himalayas. In The Great Book of Couscous Marks presents the history and culinary brilliance of Morocco, Algeria, and Tunisia; the region of North Africa also know as the Maghreb. Couscous is a common cooking ingredient, along spices–particularly cinnamon, cumin, coriander and papr… |
