To make the dishes of North African cuisine, you may not need to look further than your own spice drawer.
Since North African cuisine has been influenced by a variety of other culinary traditions, many of the spices you keep on hand for Indian, European, and Mediterranean dishes can be combined to create a Moroccan tagine, Ethiopian wat, or b’stilla.
Lamb is always named as a possible centerpiece for the Easter feast, but it’s an optional billing, behind the traditional ham roast, which is still the choice for the majority of home Easter cooks.
Perhaps it’s due to cost. Depending on the cut, lamb can be more than double the price of ham. But given that it’s a once-a-year holiday purchase, we’re not convinced that money is the only reason people don’t cook it.
Excellent Thai food is a full-palate experience: salty, spicy, sour, sweet and bitter come together to create riotous flavor combinations. It’s an irresistible cooking challenge.
As satisfying as it will be to create your own Tom Yum Goong (spicy shrimp soup) or Sai Ua (herbed sausage) at home, the full flavors add up to quite a shopping list.
Too many errands can derail a cooking project, so to be sure your Saturday afternoon is spent in the kitchen and not running around town, stock your pantry with staples for your next Thai-themed dinner.