by Admin | Mar 14, 2022 | Lunch
Deep in the midst of Lucknow Chowk, beyond the donkey carts and men with their piles of saffron naans, is Tunday Kebabs. It serves one of India’s most prized kebabs, the stuff of legend. The story goes that it was created by a one-armed man, Haj Murad Ali, for a...
by Admin | Mar 12, 2022 | Bread, Snacks
I love a tower of restaurant papadums and a parade of chutneys as much as the next woman, but they can be overly greasy and salty. These papadums are neither, and you can make them at home in huge, family-sized rounds. Or, if you’re not into sharing, you can make lots...
by Admin | Mar 11, 2022 | Side Dishes
Lemons preserved in a salt brine are a staple ingredient in North African cooking. They are used as both a condiment and a flavoring ingredient in tagines (stews) and salads. In this collection I call for them in the Spring Vegetable Couscous, but you can also use...
by Admin | Mar 10, 2022 | Lunch, Vegetables and Fruits, Whole Grains, Rice, and Pasta
VEGAN /// MAKES 6 GENEROUS SERVINGS Because there are fresh fava beans in this beautiful, light spring couscous, I only use 1 cup of dried beans. The harissa is optional because I don’t like to overpower the sweetness of the spring vegetables. Use it if you want the...
by Admin | Mar 9, 2022 | Vegetables and Fruits, Whole Grains, Rice, and Pasta
VEGAN /// MAKES 6 GENEROUS SERVINGS If you want a spicier couscous, use more harissa. I prefer to make a mildly seasoned stew and let guests add more harissa to taste. I use chickpeas most often for my couscous stews. 1½ cups dried chickpeas, white beans, or other...
