Why It Works Steeping the tea for longer than normal creates a concentrated base that ensures the green tea flavor shines through in the finished granita.Instead of requiring a berrad—the traditional Moroccan teapot—this recipe uses a saucepan and a fine-mesh strainer for steeping and brewing, so it’s easy to make at home anywhere. In Morocco
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Skip to main contentNewsletterRecipesChevronIngredientsChevronOccasionsChevronKitchen GearChevronTechniquesSearchOpen Navigation MenuMenuSearchThe Spring ForwardBy Matt DuckorMarch 4, 20153.9(5)Photo by Chelsea KyleArrowJump To RecipeSave StorySave this storyPrintThe rosemary-infused vodka in this drink may sound fancy, but it couldn’t be easier to make. Start it a day before you want to make the drink.Cooks' NoteThe rosemary-infused vodka keeps indefinitely, stored in a
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Everyone deserves a cake on their birthday, and this one is great for chocolate lovers, vegan or not. Thanks to a couple of smart swaps and a special ingredient or two, we bet you might not even be able to guess this chocolate cake is completely egg- and dairy-free (meaning it’s perfect for when you’re
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Saag is a simple preparation of leafy greens. My vegan version is creamy and hearty from the addition of a sunflower seed cream, which mellows the bitter notes of the kale. I serve it here with black-eyed peas and corn (frozen is fine), but feel free to add tofu, other vegetables, or chickpeas instead. Serve
