Valencian Rice with Squid and Squid Ink
Introduction Squid ink gives this Valencian rice its black color and a deep briny edge, while…
Chicken and Oats with Ginger Garlic Ghee
Introduction You cook two young chickens with red onion, ginger, garlic, cardamom, cloves, and cinnamon, then…
Chicken Salad with Apple Apricot and Yogurt
Introduction Finely chopped apple, celery, and dried apricots give this chicken salad crunch and sweetness, while…
Autumn | Dinner Recipes | Lunch | Winter
Apple Parsnip Soup with Carrot and Lemon
Introduction Apple, parsnip, and carrot cook for an hour with nutmeg and lemon juice, then get…
Potato Salad with Eggs Corn and Lemon Basil Dressing
Introduction The lemon juice and olive oil dressing keeps this potato salad lighter than a mayonnaise-based…
Cooked Yam Flour Dough
Introduction Cooked yam flour dough uses 1 liter of water and 2 milk tins of yam…
Appetizers | Dinner Recipes | Lunch | Snacks
Potatoes with Chile Coriander and Mango Powder
Introduction These potatoes are fried twice: first over low heat until tender, then again after flattening…
Couscous with Spiced Meat Chickpeas and Vegetables
Introduction Two rounds of steaming and the salted water step give you couscous that stays light…
Dinner Recipes | Lunch | Snacks | Summer
Yeast Flatbread with Tomato Onion Pepper and Olives
Introduction The dough uses 500 g of flour and an hour of rise time, then gets…
Autumn | Dinner Recipes | Lunch | Winter
Rougag with Meat Chickpea Tomato Stew
Introduction Rougag with Meat Chickpea Tomato Stew uses grated tomatoes, tomato paste, and paprika to build…