By Dave DeWitt, Nancy Gerlach and Jeff Gerlach; Photos by Harald Zoschke Most chile lovers are familiar with New Mexican green chiles, which are the large (5″ to 10″), fleshy, mild chiles that are also called Anaheim chiles. (Anaheim is actually a variety of New Mexico chile, as are Sandia, Big Jim, etc.) These same green chiles are the …
by Nancy Gerlach Photos by Norman Johnson; Styling by Denice Skrepcinski Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations. Tagine refers to both the stew …
Text and Photos by Kristian Kahrs Recipes Pljeskavica Muchkalica “Dragi Bure” Pork Steak in Lambrequin for Two Lost in a fog of barbecue smoke, this skinny Norwegian journalist finally found his way to the biggest barbecue festival in the Balkans. In one week in September, I was exposed to more meat–strange meat–than I have ever seen in my life. …
These beans go well with simple meats, such as turkey, or with cheese dishes. They add color and just a mild heat to any meal. For a different taste, I’ve also used this recipe substituting zucchini squash for the beans and serrano chiles for more heat.
Where is it written that canned cranberry sauce has to be served with at Thanksgiving? The sweet, sour, hot tastes of this chutney compliments turkey, chicken, and even pork. The addition of black pepper may sound odd, but it does provide a tasty accent to the chutney.
