OOOPS: Two, sharp-eyed readers of my newsletter caught the mistake: I announced my presentation for April 21, 105 when in reality, it is taking place on MAY 21, at the Cardiff Library (see below). I did send out a correction right after the original message. I...
The Kasbah Chronicles
The Kasbah Chronicles April 2015
Exciting news! I am to be a guest on A Growing Passion, a wonderful garden show hosted by Nan Sterman on San Diego's KPBS station. Nan has gathered a number of "experts" who will show and tell how to preserve the harvest. Should be fun! The show airs Thursday,...
The Kasbah Chronicles February 2015
Musings Who would ever think of endowing apostrophes and commas with human attributes? If you have time to spare, take a look at Eats, Shoots and Leaves, a brilliant little book that will have you rolling on the floor with laughter. Am I the only one? I am embarrassed...
October 2014 update
I will be on my way to the real kasbah when you read this. As many of you know, I haven't been there in four years, an eternity for me. Dar Zitoun awaits on the banks of the Mother of Spring. I was thrilled last month to be interviewed for NPR's The Salt Blog, where...
July at the Kasbah
A quick recipe for a summer dinner! Tunisian Egg Briks Briks are deep-fried filo turnovers, very popular in Morocco. Now that I have the time, and that Edible Flowers: a Kitchen Companion is at the publisher's (December 2014 pub date!), I am rediscovering my...
June 2014/Sliding into summer
Photo Michael Pawlentywww.ChefsPress.com Roasted salmon with Borage Yogurt Sauce from the upcoming Edible Flowers: A Kitchen Companion Chef's Press (Fall 2014) Aside from giving talks about Moroccan cuisine and culture around SD County, I am cooking up a storm for the...
The Kasbah Chronicles, January 14
Let another year begin . . . I woke up early last week, to find this message in my e-mail. May I brag a little? Mint Tea and Minarets is in the running for: December 21, 2013 GOURMAND WORLD COOKBOOKS AWARDS 2013 YOU ARE THE WINNER IN U S A YOU...
Happy New Year!
Merry Xmas and a Happy New Year A traditional French salad for New Year's Eve A menu for a “réveillon” celebration (whether Christmas or New Year’s Eve) almost always includes Belgian endives on French tables. This is how we used to greet the nouvel an, new year, in...
Happy Thanksgiving 2013
Un buffet a l'Alliance de Pasadena In between two appointments in Pasadena a few weeks ago, I decided to drop in at the Norton Simon Museum. What a treat. In my view, this is probably the best art museum of LA. Just the right size, bright, and welcoming. Walking...
Make preserved lemons with me on YOUTUBE
If you have ever wondered how to make REAL Moroccan preserved lemons, or if you still have questions after attending one of my in-person demonstrations, this video will show you exactly how to prepare this uniquely Moroccan condiment: Cooking at the...