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.
Such a good friend it has a nickname, spag bol has never been easier to pull off. Plus, zesty dressing gives a flavorful zip to everyone's favorite meat sauce.
Simmering the balsamic vinegar both mellows and thickens it. When tossed with the hot pasta and the butter, it forms a smooth, uniquely flavored sauce.
Some burgers are all about the toppings. This one celebrates what's inside: melted cheese, crisp bacon and mouthwatering juiciness, thanks to cool ranch dressing.
To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta.
