Monthly Archives: November 2014

Preserved Lemons

Our Mediterannean tagines have been spot on with spicing, but truth is, our lemon ingredient was roasted, not preserved. The result…the random hit of concentrated lemon without the acidic throat attack was judged agreeable. And yet, we’ve been impressed with … Continue reading

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Chowder Reconsidered

With all the early winter horrors or news of it upon us, we yearn for comforting nourishment. Chowder comes to mind. We’ve got an arsenal of tried and true recipes, but have been really impressed with substituting chickpea or “gram” … Continue reading

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Risotto No-Stir Redux

Somewhere in the early dawn of everything digital we downloaded a 2000 New York Times article titled “Minute Risotto [Almost]” by Melissa Clark @goodappetite¬†on behalf of master chef Christian Delouvrier @DelouvrierChef. Our pack-rat tendencies are to organize recipe downloads, scribbles, … Continue reading

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Marrakesh Meandering

Cruciferous vegetables, chicken supr√™me, lemons, tomatoes, olives…unlikely combinations, but legit ingredients all in Daniel Bouloud’s tagine recipe. We were wondering about a mid-autumn Sunday dinner when thanks to Sam Sifton’s recent New York Times article, everything fell into place. By … Continue reading

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