There’s nothing better than a homemade holiday gift, especially one that keeps giving and giving throughout the year. Jams, pie fillings, cookie mixes — all of these are fun to make and wonderful gifts, but if you have a group of friends who love to cook more savory items, you should give preserved lemons a try this year! This fermented pickle is simple to make, requires only a few ingredients, and will keep in the fridge for around six months, if you or your gift recipient don’t use them up well before then.
Once you have a jar of preserved lemons in your fridge, you’ll never want to go without again. If you’ve ever had a really good Moroccan tagine and have wondered where that sharp, salty, citrus taste comes from — it’s preserved lemons. A little goes a long way towards adding a bolt of salty sunshine into any savory dish. Just remove the seeds and mince the rind and flesh to add citrusy flavor to grain salads, beans, stews, and pretty much anything else you can think of.
Makes 1 pint. Lemons will keep in the fridge for up to 6 months.
It’s going to be a cold one on the East Coast this weekend — time for a warming breakfast that gives you the power and energy to get through the day. Here’s one amazing option — Shakshuka! Not only is it fun to say, it’s a delicious, savory, healthy egg dish that makes for an exciting and comforting meal.
Both of these recipes are kind of magical -- they take super simple ingredients like water, flour, butter, salt, and Vanns Smoked Spanish Paprika and turn them into beautiful, impressive golden brown focaccia and a deeply orange-red, perfectly flavored smoked paprika butter to be spread on top. It makes a great appetizer for any occasion, but be careful that your guests don’t fill themselves up on it! It’s a little bit addictive.
Making dessert for a crowd can be difficult. Something like a pie is almost big enough, but you'll have to carefully dissect it into tiny slivers to really make it work. A layer cake looks spectacular, but presents the same slicing problem.
These falafel sandwiches are straight-up amazing. The falafel is flavorful, crisp, and light, so good that even by itself it’s a wonderful thing.
It's almost Memorial Day, and you know what that means -- time to take the cover off your grill, stock up on the charcoal and propane, and fill your grocery cart with your favorite pieces of meat and grillable vegetables.
This is just one of those recipes that, when you suddenly realize that you have all the simple ingredients sitting in your fridge, you’ll be really excited to make. It’s just good, healthy, satisfying food.
Here's a warming braised chicken dish to brighten up your dinner on a cold evening. Packed with Moroccan spices, preserved lemons, and briny green olives, this dish offers a punch of flavor with relatively little effort.
This is my ideal summer dish. It’s healthy, packed with flavor, and makes use of the bounty of zucchini that appears in gardens and stores each June.
Have you ever heard of sumac? If you live in the American South, you may think of it as a weed. But hopefully after making this recipe, you will now think of it as a delicious weed.
Creamy raita and tangy tomato chutney offer the perfect accompaniment to these crispy, savory, Indian-spiced potato patties spiked with a generous amount of spinach.