We have all been anticipating the arrival of Paula’s new book, The Food of Morocco. When it arrived, I thumbed through the 500+ pages over a course of a few
This is a recipe for your tagine. It is a modification of a slow cooker recipe for bell peppers stuffed with israeli couscous and lentils.
The second day (Thursday) is a light schedule. The process is to imitate duck confit. A confit is an old method of storing meats by rendering out fat and