briciole

Moroccan fish tagine / tagine di pesce marocchina

[cliccare il link per andare alla versione in italiano] making and serving fish tagine The eighteenth country of our World Culinary ABC1 is Morocco (Marocco). Many years ago, I spent a summer working as a nurse at a Club Med in Morocco. Once a week, we had a Moroccan evening, with traditional Moroccan food served for dinner and a music and dance performance afterwards. That summer, I had my first taste of couscous, of vegetable tagine (or tajine)2 and of gazelle's horns (corna di gazzella), cookies with almond paste filling. My most memorable experience, however, was drinking mint tea (tè alla... Read more →

pasta for all seasons / pasta per ogni stagione

strascinate with almond-hazelnut pesto It is a truth universally acknowledged that pasta is a food beloved by many around the world. I like the title Nancy Harmon Jenkins and her daughter Sara Jenkins chose for their newly published cookbook: The Four Seasons of Pasta,1 as indeed pasta accompanies the evolution of the year, letting itself be dressed with what the land produces and what goes well with the weather. FTC disclosure: I have received an advanced copy of The Four Seasons of Pasta from the publisher. I have not and will not receive any monetary compensation for discussing it on my... Read more →

Novel Food #25: the finale

October is National Reading Group Month (NRGM) and while Novel Food is not a reading group, reading groups (virtual and physical) are mentioned in the posts contributed to the event. NRGM was started by the Women's National Book Association and is celebrated by its various chapters with various events. The San Francisco chapter, to which I belong, has two main events planned, detailed on their website. Novel Food brings together two of my passions: literature and food. The event is about literary works (prose or poetry) that provided inspiration in the kitchen. Back to Novel Food, please, follow me on a... Read more →