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Magical Herbs
by Laura Donnelly
Fragrant and colorful, fresh herbs deserve a place of honor in your cooking. Parsley, chives, dill, cilantro, and basil are almost always available at the supermarket, and you can usually...READ MORE
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Sweet Chai Mix
by Laura Donnelly
Chai is groovy, chai is cool. You can be both by making your own sweet chai mixture. Here is a case where I think whole milk works best. Save the...READ MORE
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Roasted Beets with Toasted Cumin
by Laura Donnelly
Our spice menu for the week continues with a recipe for beets with the distinctive flavor or cumin. I find roasting the beets easier and less messy, and cooking them...READ MORE
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Cajun Blackened Fish Spice Mix
by Laura Donnelly
Remember the Cajun blackened fish craze? Well, it's still good even though you don't see it very often anymore. The key to proper blackening is a good seasoned cast iron...READ MORE
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Spicing It Up
by Laura Donnelly
Whoever thought to pluck the stigma of the crocus flower, lightly roast it over a wood fire, and then use the tiny bright red threads to flavor paellas, bouillabaisse, and...READ MORE
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Carrot Salad
by Laura Donnelly
This is one of my favorite quick, healthy salads, and an excellent accompaniment to the tagines featured on Monday and Wednesday. If you want, you can skip the carrot-blanching part...READ MORE
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Moroccan Eggplant and Tomato Salad
by Laura Donnelly
This versatile salad is great served warm or at room temperature and is excellent with the Moroccan tagines we're featuring this week, but I've also used it as an appetizer...READ MORE
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Chicken Tagine with Saffron
by Laura Donnelly
Continuing our Moroccan theme for the week, here's a recipe for a simple tagine, more aromatic than spicy. This one is especially good made a day in advance....READ MORE
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Couscous with Almonds and Scallions
by Laura Donnelly
Couscous is the traditional side dish with tagines, the Moroccan dish that forms our theme for this week. This one is great served at room temperature. Try different vegetables in...READ MORE
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The Road to Morocco
by Laura Donnelly
Moroccan tagines are aromatic, spicy, exotic, mysterious, sensual. Chicken, fish, lamb, or vegetables are combined with olives, dried fruit, and preserved lemons, and slowly cooked in the traditional conical shaped...READ MORE
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Beet Soup with Lemon and Dill
by Laura Donnelly
Even easier than a simple borscht, this recipe is perfect with crusty black bread. Roast some extra beets for a salad you can serve another time with a mustard/horseradish dressing...READ MORE
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Minted Sweet Pea Soup
by Laura Donnelly
Having to shell 4 cups of fresh peas just to make a soup may sound extravagant; that's why it's sometimes easier (and just as nutritious) to use frozen baby peas....READ MORE
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Spinach Sorrel Soup
by Laura Donnelly
This recipe includes a small amount of cream, which goes a long way! The touch of sorrel gives it a bright sour tang. If you can't find (or grow) sorrel,...READ MORE
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Cream of Asparagus Soup
by Laura Donnelly
For this recipe, you can use just the stems of asparagus and save the tips for another recipe or include them in the soup for a brighter green....READ MORE
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Soup for Spring
by Laura Donnelly
Passover and Easter have come and gone, the longer days are giving us more time outdoors, and spring flowers are peeping out of the ground. I am just itching to...READ MORE
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Tuna-Stuffed Pita Pockets
by Laura Donnelly
Our sandwich menus this week continues with a great low-fat, filling, stuffed pita. If you don't care for cilantro, leave it out. Combine the filling ingredients just before making the...READ MORE
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Herbed Feta Cheese Spread
by Laura Donnelly
Sandwiches are the most convenient, go-anywhere, anytime meal. Perfect for work, school lunches, boating, hiking, and picnics, there is some form of sandwich in almost every country. As gyros, dosas,...READ MORE
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