Lamb Tagine

Some people say there are only three basic categories¬†of cuisine in the world, French, Chinese and Moroccan. Tagine is both the name of a class of Moroccan stews and the pot they are traditionally made in. We planned a celebratory dinner for our ceramics teacher, Tony Wise. (You can see his cooking and eating web […]

North African Summer Lunch

France has long been entwined with North Africa, and one of the offshoots is the Algerian couscous shops you can see in Paris. You get a plate of couscous, a plate of vegetables in broth, the meat of your choice on another plate, and some harissa to spice it up. You mix to your pleasure […]