CLARK MITCHELL PHOTO | Moroccan Carrot Salad spices up a cold day in early spring
I’ll never forget the gastronomic jolt I experienced when I first tried Moroccan food. I was 17-years-old and spending a semester at the American School of Tangier. On the very first day, a classmate and I wandered off campus and had lunch at a tiny café full of men smoking hookahs and drinking hot mint tea. I remember having couscous and being completely surprised by the complex flavors of mint, cumin and other spices that to this day I can’t identify. (more…)
DAVID LAPHAM PHOTO | Oven-baked and rolled fluke.
I could basically live on flatfish. Whether baked, broiled, sautéed or just served raw, the many varieties of flatfish are versatile in the kitchen. They all have a mild, slightly sweet flavor to some degree and offer a delicious pescatarian option for those (including me) who don’t necessarily hanker for the “fishier” tastes of bluefish, mackerel or sardines. (more…)