AZ Cookbook (1)
Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
This recipe comes from well-known cookbook author Marcella Hazan.
This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven).
Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors.
This stew is from Bari, a coastal town in southeastern Italy, where lamb is a staple.
Khlea, or preserved meat (usually lamb or beef), is used to flavor a variety of Moroccan dishes.