Tara Stevens bakes berries into this exceptionally nutty cake to add sweetness. Slideshow: More Almond Recipes
Advertisement
Moroccans often serve spice-rubbed whole lamb that's been cooked for hours on a spit at major celebrations. Cooking teacher Tara Stevens created this simplified version by rubbing lamb shoulder with garlicky cumin butter, then roasting. Slideshow: More Lamb Recipes
Cooking teacher Tara Stevens got the idea for this recipe after a trip to Relae, in Copenhagen, where chef Christian Puglisi served pickled carrots with Champagne. Stevens serves her pickles with everything from split pea soup to roast lamb. Slideshow: More Pickled Vegetable Recipes
This outstanding dish, inspired by a recipe from an organic farmer in Fez, Morocco, is especially flavorful because the bird is rubbed with tea before it’s stewed and then roasted. Slideshow: More Moroccan Recipes
“Traditional Moroccan dishes can be quite heavy; I'm always looking for ways to make them lighter and brighter,” says cooking school teacher Tara Stevens. She tosses her beet salad with lettuce and tangy feta-yogurt dressing, and adds lots of fresh herbs. Slideshow: More Beet Recipes