Kabuli Pulau, a pilaf of rice, meat, carrots and redolent spices, is said to be the national dish of Afghanistan. We made ours with lamb and quickly became intimate with the dish’s rustic origins. This is one of those treatments that requires several cooking vessels to prepare various elements, all of which come together in […]
Tags:Afghanistan·lamb·pilaf·rice
I seek in anonymity’s cloister, not him who ate the first raw oyster, but one who, braving spikes and prickles, with infinite patience and fortitude, unveiled the artichoke as food. With all due deference to Ogden Nash’s famous poem, I would have to include grape leaves among those comestibles that don’t immediately advertise themselves as […]
Tags:food appreciation·rice·turkey·wraps
It’s finally happened. Our food appreciation classes have left the Americas and entered completely uncharted territory for us: Africa. The trip from Brazil did not take very long. If you look at the map, there’s only a couple inches of ocean separating the two continents. Heck, you could probably swim. But culturally this represents a […]
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