Food

Recipes

How To Cook A Colorful Moroccan Feast At Home

Chef Doug Penfold shares recipes and advice for making his refined North African cuisine.

Recipes

Sfinge With Pistachios And Saffron Honey Syrup

Put away thoughts of sweet North American doughnuts: Moroccan sfinge are made of a simple, yeast-risen dough, so it’s the toppings you sprinkle over their crisp exteriors that really make them shine. If you have your dough ready and can fry the sfinge at the end of your meal to…

Recipes

Tagine Of La Kama Chicken With Apricots and Spinach

If you don’t have a tagine, the best alternative is a wide and shallow Dutch oven or sauté pan with a tight-fitting lid. And if you’re using an alternate pan, that pan can be used for the earlier frying steps. In his spice mix, Doug Penfold uses cubeb, or comet’s…

Recipes

Roasted Beet Salad With Preserved Lemon and Cinnamon

This beet salad makes use of an ingredient that most people throw out — the inside pulp of a preserved lemon. Puréed in a mini food processor, it contains a lot of flavor that you can add to a marinade or dressing. Taste the pulp as you…

Recipes

Carrot And Radish Salad

This simple Moroccan salad uses unpeeled carrots for the best flavor. Watch your timing carefully when you steam the carrots, as the tips will cook through before the thicker, stem ends. Look for orange blossom water in the Middle Eastern section of larger grocery stores.

Recipes

Marrakech-Style Green Olives

Picholine or Lucques olives originate in France but are commonly used in Morocco to make olive oil. They are excellent cocktail olives but can be hard to find here. Any large green pitted olive can be substituted in this recipe.

Recipes

How To Preserve Lemons

Chef Doug Penfold shares three easy steps to make preserved lemons at home — a staple in Moroccan dishes. 1. Look for small, thin-skinned organic lemons, preferably Meyer. Cut each lemon almost into quarters, leaving one end intact. 2. Pack the inside of each lemon…

Recipes

3 Plant-Based Recipes From The New Cookbook, Love & Lemons Every Day

Food blogger Jeanine Donofrio of Love & Lemons is changing the way we think about eating healthy with her brand new cookbook, Love & Lemons Every Day. With over 300 pages of delicious recipes, beautiful photography and savvy tips, you’ll be inspired to make fresh fruit and…

Recipes

Cherry Pie Chia Parfaits

Try this Cherry Pie Chia Parfaits recipe from the cookbook Love & Lemons Every Day. This recipe was originally intended as a breakfast, but as soon as I tried this combo I exclaimed, “This is dessert!” Creamy chia pudding, jammy tart cherries and a crunchy granola topping are…

Recipes

Cauliflower Steaks With Lemon Salsa Verde

Try this Cauliflower Steaks With Lemon Salsa Verde recipe from the cookbook Love & Lemons Every Day. Cauliflower is so versatile, and I love how this recipe uses the cauliflower from floret to core. The “steaks” are cut from the middle section, where the core holds the…

Recipes

Loaded Butternut Squash Queso

Try this Loaded Butternut Squash Queso recipe from the cookbook Love & Lemons Every Day. As soon as I graduated from college, I moved to Austin (a.k.a. the land of queso) to be with my now-husband Jack. Whenever we’d get together with friends, there would always be queso,…

Recipes

Ask A Chef: Spaghetti Carbonara

Chef director Rob Gentile of Toronto’s Buca shares his recipe for Spaghetti Carbonara. Q: Spaghetti carbonara seems like one of those recipes that I should be able to make at home, but restaurant versions always taste so much better! The carbonara at Buca is a standout: its…

Recipes

Rosie Daykin’s Homemade Croissants

Try this Homemade Croissants recipe from Rosie Daykin’s new cookbook Let Me Feed You. Oh yes you can! I don’t doubt for a minute that a lot of you will glance at this recipe and immediately think, “No way!” But, people, trust me. The only thing really challenging…

Recipes

How To Make The Ultimate Chicken Broth At Home

Food editor Eshun Mott shares her best tips & tricks!

Recipes

Comforting Chicken Noodle Soup

This classic soup really is the absolute best comfort food. If you’ve made our Ultimate Chicken Broth, you already have the essential building blocks on hand — great stock and poached chicken. Cooking the noodles separately keeps your broth cleaner-tasting (and the pasta won’t absorb all the liquid you…