The traditional version of this classic Moroccan stew is made with homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since this dish is so saucy, it's best served over couscous.
These are not the stuffed peppers of your childhood-they're better. Poblano chiles are rich and flavorful with a mild to medium heat. Using leftover cooked chicken and rice speeds up the already quick prep.
A lovely pasta dish topped with roasted sliced tomatoes and aromatics. Very simple and surprisingly delicious. I predict that you will want to make this dish again and again.
Just after my copy of Vegan Express, the new cookbook that features my photographs, arrived, I was paging through it looking for something quick, low-fat, and
Thank you everyone for your well wishes last week! We are feeling much better after a very restful weekend. I try and make a point of making as many things
Old-Fashioned Strawberry-Rhubarb Crisp has a generous crumbly oat topping to complement the tangy filling. The recipe is best served warm with ice cream.
Holy cow Batman, it's Christmas Eve! I hope you are having a great day so far. I have been on the go all morning. I find Christmas Eve is always a bit of a rush to fit everything in. I
