There’s a new crust in town, and her name is Polenta. She’s an oldie-but-goodie — although polenta dates back to Roman times, it’s still on market shelves today. It’s basically a cooked cornmeal mash. Originally, it was served as more of a porridge; nowadays, it can be cut into slices and then grilled, or it [...]
One day a pot of simmered and marinated vegetables, the next day a cold gazpacho soup, then finally a luscious pizza topping…it’s just a few days in the life of a leftover. It’s like kitchen magic! Remember the Moroccan caponata? I’d made such a big batch that I wound up freezing a bowl of it. [...]
Caponata is an Italian dish consisting of marinated eggplants and other chopped vegetables served with a healthy wedge of bread. Moroccans, too, present vegetables in a variety of ways–from stews to relishes to tagines–and they often include flatbread for dipping. Why not combine the two cuisines? And while we’re at it, let’s top the dish [...]
