Americans eat oats for breakfast and in the occasional cookie. Scots eat them for breakfast, too…and for lunch and dinner and everything in between. They eat them in scones and stews and porridges and even with fish. And why not? Not only are oats one of the most nutrient-rich grains on the planet, they have [...]
The next time you have a big pot of chili or stew — in this case, I had made a batch of Moroccan harira — try creating a quick lasagna/casserole with your tasty leftovers. All you have to do is cook some noodles (anything from penne to ziti to linguini), layer the noodles and stew [...]
This African-influenced stew hovers somewhere between being a thick, Italian pomodoro sauce and American chili. You can spoon it over rice or couscous, serve it with crispy flatbread (in this case, a toasted pita with Parmesan cheese), or eat it all on its own. Be sure, though, to buy good-quality tomato sauce–it will [...]
Adding almonds to chili may seem odd, but their smooth character provides an intriguing contrast to the piquancy of the dish. So does the sesame paste…although you may want to use actual seeds if you’re a big fan of crunchiness. Cinnamon and chiles combine to form a spicy backdrop to the mellow chicken broth base.
Note: [...]
