This flavorful recipe is a winter staple in Kashmir.
This is the recipe of Korean-style seaweed soup. It’s a traditional birthday dish in Korea. Also, every women who gives a birth eats this soup because it is believed that seaweed soup helps with breast feeding.
Soaked salt cod is layered with potatoes, eggs, golden raisins, capers, and roasted red peppers, then simmered in a white wine-tomato sauce.
This crusty bread gets its complex flavors and chewy interior from a long, slow fermentation–just like you’d get from an artisan bakery.
Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts – I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth.