adventures with ruth

Vegetable Couscous

November 2009
food + cooking

The Home Cook: Quinoa, The Better Couscous

Serve this ancient staple wherever you’d use couscous, and you’ll get a meal with more protein and fiber than semolina could provide.

Kemp’s Quick Moroccan Stew with Quinoa “Couscous”

Students of Moroccan cuisine will tell you that olives don’t belong in a chicken stew with prunes, but if you love that sweet-briny balancing act, feel free to add them....
April 2009

Moroccan Tea Biscuits

Take one bite of the crisp cookies known as fekkas and you’re inhaling the perfumes of the Middle East.
April 2009
travel + culture

Madrid Goes Kosher

It took 500 years to find a good Sephardic restaurant in the Spanish capital—but who’s counting?

Moroccan-Style Lamb and Carrots with Chickpea Purée

Il Vino d’Enrico Bernardo, a wine-centric Paris restaurant, features a delicious dish of lamb chops, carrots, and chickpeas with North African spices and black truffles....
September 2008

Cooking Schools: Peggy Markel

I picked up the old-fashioned bellows and crouched down to encourage the hot coals in my brazier. I was taking a tagine workshop, of all things.
May 2008

Moroccan-Style Preserved Lemons

Preserved lemons are perhaps most at home in Moroccan dishes, but we love their complex, bright flavor in all kinds of soups, stews, and salads.
May 2008

Lamb Tagine with Prunes and Cinnamon

This well-balanced stew is intense yet mellow. The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender.
May 2008
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