Whew! Last week was a busy one. I was on a deadline for a book, and as always, the last few weeks were a sprint to the finish. My neck still smarts from being glued to my computer, but it was nothing a few post-writing cocktails couldn’t fix. However I barely had time to shop or do much cooking while I had hammering out words. I’m not really a…
I’ve been meaning to get into the Shakshuka groove ever since I had it for breakfast at Nopi in London, and on my trip to Israel, where this North African dish wowed me – and my taste buds – every morning. Although various versions abound, the most widely known Shakshuka involves eggs softly cooked in a hot skillet of spiced tomato sauce. I’ve had plenty…
The words “eggplant” and “jam” together might throw you, but if you stop to consider that eggplant – like tomatoes and squash – are botanically fruits, the idea doesn’t seem all that far-fetched. And this combination of sweet and savory is so delicious, there’s no reason to hesitate whipping up a bowl. I love foods from the Middle East and North Africa, and I was leafing through one…
The sky in North Africa isn’t clear blue. It’s subdued and hazy. One might say it’s laiteuse; blue with a touch of milk, or yogurt. Unlike the beaches of the Pacific, you’re not stunned by the sky as much as you are aware that it’s relentlessly bearing down on you. The heat can be intense and unlike Paris, where folks scramble to sit in any…
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