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Author: Dana Jacobi
Dana Jacobi takes a fresh look at deliciously healthy food. Her Something Different recipes are inspired by local produce, the seasons, and bold ethnic flavors. She is the author of fifteen cookbooks, six for Williams-Sonoma. Cooking Light, O:The Oprah Magazine, The New York Times and many other publications have featured her articles. A devoted teacher, her classes feature recipes along with technique, also a frequent subject in her personal blog at danajacobi.com, and in her books. She lives in New York City where she shops its many Greenmarkets and loves exploring the city’s varied neighborhoods. She is also an addicted knitter.
Mediterranean comfort food like this aromatic Moroccan stew makes a cheering antidote to January’s short days and roller coaster weather.
In Morocco, dishes like this show the difference between using a combination of spices like cumin, paprika, cinnamon and ginger to create comforting warmth rather than the fiery heat of chile peppers. When local cooks shared their recipes, I was stunned by the amount of spices they called for. And the liberal amounts of onions, parsley, and cilantro they use, as well. Simmered together, they blend exquisitely, giving Moroccan cooking robust, complex flavor.
Tagines are an almost infinite variety of Moroccan stews. They are also the clay pot in which a tagine is made. Steam rises as these stews cook, hitting the convex sides of its cone-shaped top. The steam then condenses and falls back into the simmering food. This concentrates its flavors and keeps the dish succulent. I love using the tagines I hauled back from Morocco. Read more… “A Vegetarian Moroccan Stew To Savor”
After many years of writing about new ideas and unexpected ways to enjoy familiar foods to appear in print, I am now sharing them as a blog. If you already know my Something Different recipes, I hope you’ll enjoy seeing them in living color and with even more detail. If it these recipes are catching your eye for the first time, welcome.
As a food writer, I get invited to some intriguing events. One of my favorites last year featured not Champagne, posh chocolates, or over-the-top desserts. It starred broccoli rabe, aka rapini, raab, and cima di rape.
Broccoli rabe’s distinctive, bitter and pungent taste is not for everyone, but at this event the family that distributes most of the rabe grown commercially in the U.S. served up dishes with wide appeal. Some were authentically Italian, like arancini, fried rice and cheese balls, filled with broccoli rabe, or a colorful combo of roasted potatoes and roasted rabe drizzled with lemon. More surprising was a vivid smoothie blending broccoli rabe with apple, banana, pineapple juice and yogurt.