Tagine is a class dish from north Africa. It is a stew that cooks slowly, usually in a vessel called a tagine. It is an earthenware pot with a conical lid designed to lock in moisture and flavors. When I was in Morocco, we cooked with a clay tagine that required a diffuser on top of the stove to prevent foods from scorching. I have 2 modern tangines that have a cast iron base and don’t require a diffuser. They tend to be expensive, but if you plan to make tagine often, and want to make a beautiful presentation, it is worth the investment.
My mother made an apple pie once a year, and she always served the slices in a bowl with milk poured over. I never had her recipe, but I’ve been making a yummy apple pie for many years, and this is my recipe. Sometimes I cheat and use ready-made pie dough, but it’s a rare occasion. This crust recipe is easy to make, and tastes delicious! Be sure to use lots of apples in the filling, since they shrink during cooking. And don’t forget to eat it with cold milk!
German Chocolate Cake originated in the United States, and has no German ties at all. The layers of chocolate cake are filled with a buttery coconut icing that is so rich and decadent, it doesn’t even need to be completely covered. But why not add some chocolate ganache drizzled on top to make it the perfect dessert for the chocolate lover in your life!
What makes these deviled eggs “Spanish”? The Manchego cheese and smoke paprika! I like to use both hot paprika and sweet smoked paprika, but you can use just smoked if you prefer. These are a real crowd pleaser, so don’t expect to have any left over.
I have a confession. I don’t like beets. When I traveled to Russia I never ate borscht because I thought I would hate it. As soon as I returned home I got a message on Instagram from a Russian woman in my hometown who wanted to teach me to make borscht. I couldn’t refuse her offer, and we spent an entire morning making the most delicious soup I’d eaten in a long time.
These delicious fried vegetarian balls are a classic middle eastern snack made from dried chickpeas or fava beans (or a mixture of both). They’re traditionally served with hummus or toum, a garlic sauce. Often they are put into a bread roll and served as a sandwich. They are certainly best when they are fresh out of the fryer.