You’ve probably had stuffed dates before. Maybe you’ve even made them yourself. Stuffed dates are a little retro, very versatile, widely adored, and easy. We’ve added a twist to the classic method with Garam Masala spice and a mild goat cheese from Spain called Cana de Cabra.
Native to I... Read more...
Last month we promised you a special recipe using preserved lemons. The options for using preserved lemons, we mentioned, are endless. Many recipes you’ll find call for using only the rinsed, preserved rind of the lemon, but the pulp is useful, too – after rinsing it... Read more...
Lemon pickle is so ubiquitous in Moroccan cuisine that you’d be hard-pressed to find a local home kitchen without a jar. We love using condiments from around the world. Simple, flavorful condiments can add a punch of nutrition and a certain je ne sais quoi, elevating the food you cook to something... Read more...
Mammography’s…what are we to do, screen or not to screen?! In case you haven’t yet had the experience, the procedure involves placing each breast on a flat X-ray plate while a compressor pushes the breast down to even out the thickness of the tissue. The equipment uses i... Read more...