Here are a few Moroccan recipes that can spice up this long winter, via Independent UK.

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Watch how to make hortopita, a Greek pie made with phyllo, winter squash, and greens, via NYT.

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Its getting chilly outside, but warm up by making a batch of Posole soup, via NYT.

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A brief history of the fish taco and where the best places to get them in Baja, via WSJ.

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I was so delighted by the Kate Christensen recipe I’m making a version of it here that reflects my way of cooking. Is it a repeat? That’s part of the point—the best dishes in your repertoire are ones you do over and over. Indeed, Christensen wrote about it in a novel, and then wrote about it again in a memoir, and has made it for real herself, so it obviously bears repeating. As do all good recipes. And this one is not only supremely tasty and therefore a pleasure to eat, it’s also deeply nourishing, especially if you use your own stock. I was also intrigued by a few commenters who did not like the narrative recipe, a recipe without ingredient list and numbered steps, but with writerly flourishes—”fragrant brown spice puddle”—which of course I Read On »

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