this recipe is from "660 curries: the gateway to indian cooking" by raghavan iyar, an iacp award-winning teacher of the year. there is a similar recipe in copeland marks' classic "sephardic cooking: 600 recipes created in exotic sephardic kitchens from morocco to india" cookbook. both books credit the origin of this recipe to the bene yisroel, the jews of cochin, in southwest india, who arrived in india in the 4th century. this community is almost gone,
this is a great light salad that can be your main meal or a side dish. if you like the sushi taste minus the raw fish, this one is for you! it is very easy to throw together. you can buy pickled ginger at supermarkets in little bowls, usually by where
i tasted, well in fact fed myself almost completely on, amlou during my trip to morocco 2 years ago. it requires one hard to find ingredient, the argan oil which posess a very distinctive nutty taste. say one was to make this recipe without argan oil i mi
there are many different variations of this salad out there, of course. my version differs in that the dressing is creamy, and not sweet. the recipe makes 4 main-dish portions, or 8-10 side dish portions. it's great as a dinner entrée, and fast and eas
i recall getting this from an old gourmet magazine. it is super easy and great to have in the freezer for pasta. fresh basil is a must. difficult to give number of servings because it depends on how much sauce you like.
this is a simple and flavourful recipe from this month's "gourmet magazine" (feb. 2009). "long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic. leftovers are delicious shredded, heated in the sauce,
my mom found this recipe in one of her taste of home magazines. i love it. i usually make it when i'm on shift work. i have it for supper one night and have enough left that i don't have to cook for another three days. i also use a little less salt than w
Follow the food story Find cooking methods, recipes, tastings and everything about food here.