Couscous
These little dried semolina pellets are quickly reconstituted in water.
Instant dinner!
These little dried semolina pellets are quickly reconstituted in water.
Instant dinner!
Letting a dill plant go to flower reaps rewards.
You better believe this …
This humdinger of a hot mixture is pretty much a staple of North African cuisine. Its heat can vary from explosive to mild. You might find it in powdered form, which can be used as a sprinkle or rub, or mixed to a paste with water and/or oil. I love the way it gives mundane meat, vegetable and grain dishes a rev up.
White & green asparagus in a puddle of browned butter with toasty crumbs and a poached egg on top … well, you can’t get much better than that for a fancy pants brunch or lunch.
A right little head-turner!
How many eggs give the perfect wobble in a quiche?
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