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A tagine (tah-ZHEEN) is a Moroccan stew of vegetables with meat, poultry, fish or seafood. More specifically, it’s a Berber dish from North Africa that is named after the type of earthenware pot in which it is cooked, originally over coals. (A similar dish, tavvas, is made in Cyprus.) There are traditional clay tagines, some…
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A conventional egg separator (strainer). Photo courtesy Oxo. Everyone has a technique to separate eggs. We’ve tried five: 1. Hand Method. Crack the egg and pour it into the palm of your hand; let the whites drain through your fingers (this was probably the original technique). It’s a great technique to know if you…
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Arrope syrup. There’s also an arrope preserve with pumpkin (see photo below). Photo courtesy Miel de Palma. Arrope (ah-ROE-pay), a cooking and condiment syrup, is a product that few of us have in our kitchens. Yet, if you’re a serious cook (or eater), it’s an ingredient you should know about. If your parents are…
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[1] Deconstructed pasta carbonara. Here’s the recipe (photo © Christopher Hirsheimer and Melissa Hamilton). [2] Deconstructed cheesecake maintains the flavors and textures of the original (photo © Garret Kern). See more from Garret Kern. [3] Deconstructed blueberry pie à la mode from Linda Anctil (photo © Linda Anctil | Playing With Fire And Water). …
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While our “day job” is to try lots of specialty foods and cook and bake alluring recipes, we aim to make the right choices when we’re not working. If we’ve been heavy on the healthful eating tips lately, it’s because we’re struggling even harder after the onslaught of Valentine chocolate. So today we’re passing along…
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