JEWISH. INDEPENDENT. NONPROFIT.
It happened again last week. The food at my Shabbat table, which was, in fact, the co-star of the evening (alongside energetic and intelligent conversation) was given only passing mention by the people who ate and enjoyed it. Ha! Little did they know how wrong they were to disregard it. The day started early, with…
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…
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