-
Potato Salad with Mint and Peas
A light and lovely side dish with hints of green
-
Ras El Hanout
In Morocco, the name is translated as "head of shop." In North Africa, this blend can contain from 10 to 100 different spices.
-
Slow Cooker Cowboy Brisket
Pull-apart brisket cooked low and slow.
-
Lemon Curd
A versatile lemon cream to blend with blueberries and yogurt, to spread on gingersnaps - you decide!
-
Tomatillo-Habanero Salsa
From Salsa Cooking
-
Salsa Romanoff
From Salsa Cooking
-
Farmboy’s Barbecue Sauce
Great to use as a mop or a sauce with pork or beef.
-
Tagine
A Moroccan main dish seasoned with ras el hanout. Like most indigenous stews, the protein can vary with your tastes -- beef, lamb, chicken, or fish, with the vegetables varying depending on your choice. And vegetarian tagine is also…
-
Watermelon Salad with Mint and Feta Cheese
Simple. Cool, Refreshing. A classic pairing of sweet and salty.
-
Curry Chicken Breasts with Chickpeas and Spinach
This New York Times recipe makes for an easy meal
