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A breakfast that includes bourbon? There isn't much to think about when it comes to this. The only thing I'm thinking about is how quickly I can make another
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.
You may think I'm crazy, but this cake isn't that sweet. It's soft and dense, yet fluffy at the same time. It's chocolaty but has a smooth tang that can
