Menu

Gill Branch

Chicken Tagine with Lemons and Olives

Chicken with Olives and Lemons (Djej Emshmel) —-from Paula Wolfert’s classic cookbook Couscous and Other Good Food from Morocco NOTE: in Khenifra they put french fries on top but evidently not in Fes. So they …

View Full  

Tomato and Green Pepper Salad, Fez Style

This is one of our favorite fresh Moroccan salads. The only complicated part is roasting the green peppers first, but it makes all the difference in the taste. Recipe from Paula Wolfert’s Couscous and Other …

View Full  

Southwest King Ranch Casserole

Submitted by Beth From Best American Recipes 2003-2004. …this is one of the most popular dishes at Whole Foods Market take-out counters…The best way to describe this tasty, comforting casserole is as a cross between …

View Full  

Aziza Benchekroun’s Five-Day Preserved Lemon Special

If you run out of preserved lemons, or decide on a few days’ notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can …

View Full  

Preserved Lemons

Submitted by Beth from Couscous and Other Good Food from Morocco by Paula Wolfert) Preserved lemons, sold loose in the souks (Moroccan open-air markets) are one of the indispensable ingredients of Moroccan cooking, used in …

View Full  

Chicken Fricassee with Lemon, Saffron, and Green Olives

We Gills think of this as a French tagine dish. — Beth From The Best American Recipes 2002-2003. This gem surfaced as one of the Atlanta Journal-Constitution’s top 10 recipes from 2001. Reagan Walker went …

View Full  

Amazing Overnight Waffles

Conrtrubted by Beth, for the Gill family, from The Best American Recipes 2003-2004. There’s nothing like some waffles to brighten a morning, especially if they’re homemade.  It’s hard to say if these are superb because …

View Full