Parmesan Cream Sauce with Butter and Nutmeg
Introduction Heavy cream, butter, and grated Parmesan cook into a dense, glossy sauce, with a pinch…
Beef Stew with Berbere and Turmeric
Introduction Berbere, turmeric, ginger, and tomato paste give this beef stew a deep, spiced broth without…
Couscous with Spiced Meat Chickpeas and Vegetables
Introduction Two rounds of steaming and the salted water step give you couscous that stays light…
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…
Milk Pudding with Dried Figs and Cinnamon
Introduction You boil milk with sugar, stir in finely-grated dried figs, then bake the pudding for…
Veal or Chicken in Walnut Garlic Butter Sauce
Introduction The sauce in this dish thickens from toasted flour, crushed walnuts, garlic, and egg yolks,…
Cabbage Potato Stew with Carrots and Chicken Bouillon
Introduction You cook the onions, garlic, and celery first, then let cabbage, potatoes, and carrots simmer…
Macaroni with Five Cheese Cream Sauce
Introduction The sauce for this macaroni starts with a blonde roux, then builds richness with heavy…
Acorn Squash with Orange Marmalade Butter
Introduction Acorn squash holds its shape well in the oven, and the orange marmalade-butter glaze gives…
Tea with Sweetener and Milk or Lemon
Introduction You heat 1 liter of water, warm the teapot first, and let the tea infuse…