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Recipes


FEATURED RECIPE


Chakchouka with Roasted Okra

No recipe better combines the pronouncements of “Chacun à son goût” (each to one’s own taste) and “Have no fear!” Originating in Tunisia, this colorful dish of onions, tomatoes and peppers seasoned with spices, topped with eggs, and, in this instance, okra, exemplifies the abundance of a Texas summer. For a vegan version, omit the eggs. Serve anytime for any meal with crusty bread, pita or lightly charred corn tortillas. The dish will fall on the sweet side when using a bell pepper alone or range from “a touch of heat” to “just darn hot” when made with smaller, feistier peppers. You’re the Pepper Master —choose at will, à son gout. … more …

 

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