This weekend, bring the lush spices and vibrant flavors of Moroccan cuisine into your home. Chef Mourad Lahlou, chef/owner of San Francisco’s award-winning Aziza restaurant, created this delicious feast, which…
February 2013
-
-
Join us for this weekend’s special in-store technique classes as we re-create some of our favorite recipes from ABC’s new show The Taste. On the show, four culinary superstars —…
-
A bit of culinary exotica, fregola is a type of pasta from the Italian island of Sardinia, but you can easily substitute the more common Israeli couscous. Serve this hearty…
-
Of all the ingredients used in Moroccan cooking, perhaps none is as distinctive as the combinations of spices. Spices are used to create rich, flavorful sauces, to add sweet…
-
With Valentine’s Day approaching, we’re spotlighting real couples who cook together, from our book Two in the Kitchen. Here, they share their tricks, first-hand experience and entertaining know-how gained from time…
-
If those healthy eating resolutions for 2013 encountered a few roadblocks — a busy schedule, an empty pantry — Good for You makes it easy to get back on track.…
-
These light, ethereal cupcakes are easy to make and not too sweet. The fromage blanc adds a wonderful creaminess to the batter, and a savory tang and visual intrigue to…
-
In Morocco, where our featured chef Mourad Lahlou grew up, beghrir were a mainstay of holiday celebrations and breakfasts. Beghrir are simply Moroccan pancakes, smaller than their American counterparts — and…
-
This porterhouse steak and white beans recipe employs a slightly unconventional cooking method here that would be familiar to a steak-house chef. The sequence of initial high-heat sear, long rest…
-
There’s a reason Chef Mourad Lahlou calls preserved lemons Morocco’s “national anthem of flavor.” These salted, cured lemons find their way into a wide variety of dishes native to the…