Tastes
400

Flavors: Chicken with Charmoula

Before the development of the poultry industry in Morocco in the 1970s, it was customary to go to the market and pick out a live chicken. Though it is not as critical in a recipe like this, which marinates the meat in spices and herbs, I still encourage you to seek out the purest ingredients available to you.

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Flavors: Chicken with Charmoula

400

The Culinary Camel

From Bedouin banquets to hipster hashi-burger food trucks, it’s time for taste-testing the desert-to-dessert caravan of camel milks, camel pizzas, camel sliders, ice cream flavors, energy drinks and upscale chocolate. Camel: It’s one of the world’s fastest-growing health-and-heritage consumer product sectors.

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  • Tastes

The Culinary Camel

400

Flavors: Saudi Camel Meatballs

The first time I tasted camel was some 25 years ago in Damascus, Syria.
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  • Tastes

Flavors: Saudi Camel Meatballs

400

Flavors: Turmeric Shrimp with Curry Leaves

This dish was invented a year after I moved to New York, with the help of my large Asian pantry, especially curry leaves, whose smell reminds me of my innocent and unbound childhood.

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Flavors: Turmeric Shrimp with Curry Leaves

400

Flavors: Kurus with Spoon Salad

My mother made kurus a lot for my brother and me because it was inexpensive, easy to prepare and, most importantly, delicious.

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Flavors: Kurus with Spoon Salad

400

Flavors: Chicken Dahiwala

Chicken Dahiwala's origin is northern Indian, but many mothers across India make this dish with their own spin.  This recipe comes from my home; my mother used to make it for us during the hot days of summer.
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Flavors: Chicken Dahiwala

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