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Molokhia (Egyptian-style)

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Molokhia ( ملوخية), also known as Jute, or Jews Mallow is the name of both a plant and a dish. It has medium sized saw-toothed leaves that come to a point at the tip and have small tendrils at the base of each leaf. Nutritionally, it has three times the calcium and phospherous as Kale, [...]

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Lamb Vindaloo Tacos with Cucumber Raita

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Whether it’s an ingredient that traveled to a new land, or an old-world recipe reinvented with local ingredients, food has been evolving for as long as humans have roamed the Earth. It’s been a way for newcomers to assimilate and to cross cultural gaps. It’s also how some of the most delicious dishes were born. [...]

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Preserved Lemons

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As far as citrus is concerned, Meyer Lemons are at the top of my list of favorites. Unfortunately due to a short shelf-life and thin, easily damaged skin, it’s rare to find them outside areas where they are grown; and yet there they were, nestled between the apples and oranges, a bin full of plump [...]

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Pork Tamales

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A great chef once told me that if a recipe isn’t working out, then take an ingredient out. The lesson being, that if you’re using fresh, wholesome ingredients, simple is almost always better. That’s why most of my cooking tends to be simple. But as with any rule, there are always exceptions. French pastries are [...]

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