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Moroccan-born Nisrine Merzouki shares recipes from her childhood, travels and more.
Called liquid gold or golden oil because of its color as well as its treasured culinary, cosmetic and medicinal virtues—and possibly because of its expensive price—argan oil is produced exclusively in Morocco. It is extracted from the kernels of (read full article)
I enjoyed doing research for letter J. I was surprised a pastry wheel is also called a jagger, and liked the ingredients for the Johnny Cakes so much I had to look up a picture of them; they look somewhat like arepas without cheese. I will try them s (read full article)
I can’t believe we’re already on letter I. It feels like it’s only been a couple of weeks since we started. Letter I has considerably less terms than other letters which makes our Terminology Thursday tonight a short one.Ice wine: a sweet desse (read full article)
Good evening and welcome to handsome letter H Terminology Thursday. My Spring break has officially begun and I am so excited! So much fun to be had—especially when one lives somewhere between Daytona and Miami—and more blogging than usual to be e (read full article)
From génoise to grunt and cluck, the letter G is rich with great words that we’ve often heard but only half-understood or simply never bothered to look up. My favorite this week is gremolata because I’ve heard it on TV so many times I actually t (read full article)
A new class has just started. I am to learn the methodology of teaching languages, read textbooks and write essays, turn in assignments worthy of a graduate student. What about my kitchen duties? My tarts and quiches? My unused pots and pans? I have (read full article)
A new class has just started. I am to learn the methodology of teaching languages, read textbooks and write essays, turn in assignments worthy of a graduate student. What about my kitchen duties? My tarts and quiches? My unused pots and pans?I have t (read full article)
My favorite F word this week is frill. What is yours?Fasnacht: deep-fried potato doughnuts served on Fasnacht Day (Shrove Tuesday) in countries like Germany and Holland.Fideos: thin vermicelli-like noodles used in Spain and other Hispanic countries.F (read full article)
Back with a new letter for our Terminology Thursday meeting. I hope you find tonight’s terms useful. I had trouble finding E words as I thought most of them were common knowledge. Enjoy and please don’t hesitate to add any interesting E words I m (read full article)
Exciting is letter D with all its fancy schmancy words. My favorite is dukka which I think I will be making really soon!Demi-glace: also called demi-glaze is a brown sauce made of half Espagnole sauce and half veal stock.Dacquoise: dessert made with (read full article)
Exciting is letter D with all its fancy schmancy words. My favorite is dukka which I think I will be making really soon!Demi-glace: also called demi-glaze is a brown sauce made of half Espagnole sauce and half veal stock.Dacquoise: dessert made with (read full article)
Caldo: Italian for “hot” (example: cioccolato caldo: hot chocolate). Spanish and Portuguese for “soup” or “broth”.Cassia: cinnamon.Chalazae: white tissue cords found in egg whites. Some recipes require straining eggs from chalazae before (read full article)
I got this idea of starting a food dictionary while I was reading a food memoir and got to the part where the author had to truss a chicken while taking a class at Le Cordon Bleu in Paris. I had no idea what trussing means. I’m a nice person. I don (read full article)
Whether you’re baking, contemplating baking or envying those who are either baking or contemplating baking, you’ll find this post useful this season. Maybe you’re none of the above, just someone who loves eating his/her hazelnuts peeled—and r (read full article)
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