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Moroccan Chicken Tagine With Preserved Lemons

by Karen May 5, 2011
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There are few dishes as beautiful and unique as a Moroccan tagine.  It's a mélange of seemingly disparate spices and ingredients like saffron, dried fruit, ginger, olives, and preserved lemons.  But these flavors blend harmoniously and reflect Morocco's history as a crossroads between the Middle East, Africa and Europe.  Tagine is a method of slow-cooking […]

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Buffalo Wings: The Ultimate Super Bowl Food

by Karen February 4, 2011
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It's that time of year again, America.  Football, beer and expensive commercials. No Super Bowl celebration would be complete without finger lickin' good buffalo wings. Forget every memory of them at Hooters or TGIFridays, good buffalo wings are delicious. I mean, its fried chicken wings covered in tangy buttery hot sauce. And if you haven't […]

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Sopa de Quinua (Quinoa Soup): Eating Peru

by Karen November 19, 2010
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If you’re not feeling well or just need something soothing, this soup is perfect.  It is incredibly easy to make, but I really encourage you to make your own chicken broth, which you can find a recipe and tips for perfect chicken broth here.  The recipe is really flexible so add whatever vegetables you like […]

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How to Make Chicken Broth

by Karen November 17, 2010
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This week’s dish, sopa de quinua (quinoa soup) couldn’t be easier.  That is, if you’re not making broth from scratch.  I’m all about taking short cuts when you can (my pantry is full of “Better Than Bouillon” and boxed stocks) but nothing quite replaces homemade chicken broth/stock.   Here are a few tips and a recipe […]

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Chicken Curry: Eating India

by Karen May 27, 2010
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I found a lot of different variations on the standard chicken curry, which makes me think that this is really a recipe you can play around with.  I marinate the chicken first in yogurt for a few hours up to 24 hours.  Yogurt is a great meat tenderizer, especially with cuts like chicken breast, which […]

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