Vegetable Tagine
March 7th 2011By Chef Laura Frankel
This riotously colored, exotically spiced comfort food will make a splash in your Sukkah or anytime during the fall and winter. I like to make the tagine a day or two ahead, as the flavors meld and the dish seems to get better. Tagine will keep up to five days in the refrigerator. It is beautiful served in a large pumpkin or in mini pumpkins on each person's plate or on a platter.
Red Wine Braised Roots
March 7th 2011By Eating Well
Root vegetables are wonderful and savory when braised in this red wine, mushrooms and thyme dish.
Okra & Chickpea Tagine
March 7th 2011By Eating Well
A flavorful taste of North Africa, this Okra & Chickpea Tagine is hot, hot, hot!
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
Like Us
Follow Us
Watch Us
Pinterest
Google Plus
