I’m not going to encourage you to whip this up on a work night. The prep takes about 45 minutes and is followed by 30 minutes of pressure-cooking time. But if you’re interested in making what tastes like a proper slow-cooked tagine — a spicy, complex North African-inspired stew with meat that’s moist and tender — in a fraction of the time it would normally take, I encourage you to try this. And if you don’t have a pressure cooker, go ahead and simmer the stew on the stovetop in a heavy pot, covered, until the chicken is very tender, about an hour and a half.
There are many deeply upsetting things about the Chelsea bomber, and one that I keep coming back to is that he made weaponry out of a kitchen tool.
For one night, at least, kosher will once again star at the annual South Beach Wine & Food Festival, which just announced its 2017 lineup.
We had the pleasure of meeting kosher/soul maven Michael Twitty at Toronto’s Ashkenaz festival, where he was a panelist at a talk we moderated.