Winter stews in North Africa, called tagines or maraqat, are typically named after the major vegetable in the dish and not after the major protein, which actually plays a small role in the stew acting more like a condiment than a meat as we use it in North American stews. This stew from Algeria is […]
What Beginning Cooks Don’t Know About Indian Dal
November 3, 2013 by Leave a Comment
The variety of dried legumes used in Indian cooking can become quite mind-boggling. When you are in an Indian market, you may find yourself walking back and forth in the aisle trying to figure out what’s what. When I was writing my book “Some Like It Hot: Spicy Favorites from the World’s Hot Zones,” I […]
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