"Nice lamb" as in lamb braised as they might braise it in the Franco-Italian city of Nice. The classic meat for Niçois braising is in fact beef, and a classic way of using the leftovers is to chop them up with a leafy vegetable like Swiss chard and turn them into ravioli.
Did I just see something slither to the shadow? Trip to the ice machine, all that is frozen in time like that cockroach, just kidding. I need to get my peripheral vision checked. I'm sure I just saw something flee to the darkness under the stairs.
There are times in life when, if you listen closely enough, you really can hear the whispers of your soul. You know ... in between news reports, paying your bills, working for a living, finding meaning in life and trying not to go out of your mind.
Even mediocre tomatoes start to taste good when slow-roasted as these are, so imagine how good already-delicious ripe summer tomatoes will be, especially when bolstered by all those other Mediterranean flavors.
Born into a food-obsessed Palestinian family, Rawia grew up eating food that has recently become trendy currency: the flavors and spirit of the Arabic kitchen found along the Eastern Mediterranean and in Israel, or Palestine, depending on your point of view.
Spain and Portugal are like fresh sangria and old port. They are different tastes. And while the Euro has helped to remake these countries in some similar ways, the two are like neighbors who roll their eyes at the shouts and spicy smells that drift from next door.