Julie | February 24, 2011
An unusual and impressive dish, I have been working up the courage to make a Moroccan chicken b’stilla for years now. The process was not as intimidating as I would have guessed, and it is a great recipe to have on hand for entertaining.
Julie | October 23, 2010
Moroccan stewed chicken with peas, almonds, and butternut squash, served over purple cauliflower couscous—a rainbow of a meal for a dreary autumn day.
Julie | September 24, 2010
Almond-crusted salmon with two options for saucing: a veronique sauce with green grapes and cream, or a Moroccan tomato coulis scented with cinnamon and honey.
Julie | September 4, 2010
A satisfying meal for a rainy summer evening, these Moroccan meatballs, called kofta, are paired with a vegetable-packed tabbouleh-style bulgur pilaf and a nutty yogurt sauce.
Julie | March 12, 2010
I didn’t expect to enjoy this unlikely mixture of ground beef, Moroccan spices, dates, capers, and almonds, but it was the perfect balance of salty, savory, sweet, and crunchy. I paired it with couscous and threw in some Moroccan flatbread for good measure.
Julie | June 8, 2009
Two recipes for boneless leg of lamb: First, grilled butterflied lamb with a hoisin glaze, served with sauteed mushrooms; then, Moroccan kebabs grilled with zucchini chunks and served over pistachio-date couscous.
Julie | October 12, 2008
These crisp fritters transform eggplant into a vehicle for dipping in spicy muhammara; Moroccan chicken skewers round out the meal.
Julie | September 23, 2008
An overview of some of the food I prepared for a friend’s going-away party: Spreads with fresh bread, roasted chickpeas, fried zucchini roll-ups, and watermelonade.
Julie | May 10, 2008
Boneless leg of lamb, broken down into Moroccan-spiced kebabs and a savory Irish lamb stew, thickened with potatoes and barley.