This is a famous levantine recipe for a pepper and spice rub. Use it for legumes, eggplant recipes, but also for beef stew. Cooking time and preparation time are a guess.
Author: Mia in Germany
Author: Andrew Schloss
Author: Molly Stevens
Make and share this North African Spice Rub recipe from Food.com.
Author: JanetB-KY
Toasted, thinly sliced baguette turns a sweet and savory dish of greens tangled with raisins, pepper flakes, and Parmesan into cocktail party fare.
Author: Cal Peternell, Chez Panisse Restaurant and Café
Author: Daisy Martinez
Author: Candice Kumai
Aptly named beluga lentils look like little beads of caviar. They cook quickly, and they hold their shape.
Author: Dawn Perry
Author: Kimberley Hasselbrink
Author: Daniel Patterson
Author: Rozanne Gold
As told to me by my Spanish mother, with her optional changes. One includes eggs for extra protein, and one is a vegetarian version with potatoes and spinach added.
Author: Raquel Grinnell
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Amelia Saltsman
Author: Jeanne Thiel Kelley
Author: Brian Scheehser
Author: Sarah Britton
Author: Jayne Cohen
Author: Michael Chiarello
These peel 'n' eat chestnuts are truly finger-licking delicious. Make sure to score the nuts deeply so that the peels will open as they roast.
Author: Dan Roman
Author: Bon Appétit Test Kitchen
Make and share this Ras El Hanout a Moroccan Spice Blend by Rachael Ray recipe from Food.com.
Author: Miss Fannie
Author: Tori Ritchie
Author: Susan Feniger
Author: Dan Barber
Author: Mary Frances Heck
Author: Joanne Weir
Author: Amy Finley