Making & Using Red Wine Vinegar By Paula Wolfert (From Food and Wine Magazine October 2006) 1. Buy a 1-gallon ceramic crock with a top-quality wood or plastic spigot (we
Summer Entertaining…
As summers often seem to do, this season is blurring by! I am already 4 weeks into my CSA work share, and realized I have yet to blog about my
Lamb Brains, Bisteeya, and Kunafa… Oh My!
Since the focus of this month has primarily been Moroccan cuisine, I thought it was time to taste some of the more exotic and complicated Middle Eastern dishes I have
What is your culinary muse?
What inspires you in the kitchen? I am influenced by a myriad of factors. Seasonal and local ingredients play a huge role in what I cook. My tagine has also
What Makes A Great Cuisine?
Four things are necessary before a nation can develop a great cuisine. Wolfert explains how Moroccan history has led to today’s popular Moroccan cusine.
