In this issue
Issue #7
A touch of spicy ginger and cinnamon add warmth and depth to sweet summer peaches in this pie. We made this pie with sweet, ripe peaches which allowed us to use less sugar; you may need to adjust the amount of sugar, depending on the sweetness of your peaches.
Cool, vaguely acidic, and faintly sweet, gazpacho is the definitive Andalusian dish.
Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish.
Stuffed with a generous amount of swordfish and shrimp, this delicious dish is infused with exotic Moroccan spices.
This method of cooking a whole striped bass keeps it very moist.
In Venetian cooking, saor, meaning "sour", is a tart, slightly sweet marinade for fish.
The addition of fennel in this preparation adds a richer dimension to this delicate fish.
This adaptation from Betty Fussell's Crazy for Corn lends an Italian twist to a quintessentially American food.
This quick, delicious snack is sure to satisfy any craving for something cheesy.
There are many different traditional spice blends in Moroccan cooking, each used for a different purpose.
To make these warm, crispy crêpes, we recommend using organic cream for the ice cream—it will improve both the flavor and texture.
Khlea, or preserved meat (usually lamb or beef), is used to flavor a variety of Moroccan dishes.
Quince is an autumn fruit, so you can if you can't wait until fall to make this stew, you might substitute tart green apples.
