Get the recipe: Traditional preserved lemons, a staple of Moroccan cuisine, are a great example of the transformative powers of salt and time. They’re a great pantry item to have in the fridge, ready to be used in stews, vinaigrettes, and sauces. But what do you do if you don’t have a jar in your…
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Watch the full video: Buy our winning chefs knife: The way you slice can make all the difference. Here’s why. source
Today, in our village, we cook 1000 Motichoor Laddu using crushed pearls. Normally, laddu is made with Boondi, but Motichoor laddu is made using smashed Boondi. That is why Moticoor Laddu is special and so soft. The taste is Yummy! source
Master a classic with this easy-as-pie one-pot pasta. You’ll love how simple the cleanup is, but love even more how satisfying each bite of this delicious dish is. Ingredients: 1 tablespoon olive oil 1 cup chopped onion 6 garlic cloves, finely chopped 1 (14.5-ounce) can unsalted petite diced tomatoes, undrained 1 1/2 cups unsalted chicken…