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Vegetables
Eggplant slices take on delicious charred flavor when roasted over high heat. Drizzling the slices with spicy, earthy and lemony Moroccan Chermoula sauce adds great depth of flavor. These are so tasty that I like to just pick them up and eat them out of my hands.
These are no ordinary carrots. Cooking them in honey and then seasoning with cumin makes them so flavorful that they become a conversation piece. Everyone tries to guess the ingredients.
Oftentimes, I prefer cooking barley like risotto rather than boiling it, because adding broth slowly causes the grains to become creamy and swell.
