This is a recipe from the Moosewood Restaurant. The March 2005 issue of Organic Style features a Taste Test for Organic and Natural Frozen Ethnic Meals. This Stew was the Best Moroccan Entree out of 45 varieties they taste tested.
Browning the beef in a skillet before putting it in the roasting pan is the key to deliciousness in this smart stew. Cook it low and slow for juicy tenderness.
What were you thinking inviting friends over on a weeknight? This is what. A fabulous salmon infused with aromatic herbs and savory flavors. Toss it on the grill and relax.
These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.
