Brilliant Cooking at Riad Boussa and How It Made Me Re-imagine Fruit Ingredients

It consisted of simply orange juice and shredded cucumbers. This unlikely pairing, a combination I’d ordinarily skip over in a cookbook, made a sublime cold soup, the beginning of a superb three-course dinner at Riad Boussa in Marrakech. In keeping with Moroccan tradition of having it on Fridays, the next course was a couscous. The... Continue Reading →

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