With the right set of tools this is an easy dish to make.
Tangine is a dish that is named both for the food and the vessel it’s made in. However, just because you don’t have a tangine, it doesn’t mean you can’t make this dish at home. While we have a clay pot with a lid handy (more on the awesomeness of clay pots later), you really only need a oven-save pot/dish and some tin foil to cover it. » Continue Reading…
If you’re cooking a recipe that takes longer than 40 minutes, there’s no better accompaniment than roasted vegetables. Even as a full meal, winter vegetables are a great way to have a healthy lunch or dinner. We tend to add some grains like quinoa, couscous, or brown rice.
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Here’s the thing with truffle oil – you’re not getting actual truffle oil. More likely, you’re getting an oil that’s infused with truffle “flavor.” Regardless of the synthetic nature of this product there’s no denying it – that shit is delicious. Which brings us to our next recipe: truffle fries.
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Octopus and Potatoes
There’s something about Mark Bittman’s recipes for The New York Times that has me excited to cook. Perhaps it’s the simplicity of his recipes, how easy it is to make great looking dishes or just that they taste amazing. Here’s a recipe that I had been meaning to cook for a long time that is all of these things – octopus, Galician style.