Issue 172

Lamb and Cauliflower Stew with Harissa Recipe

This warming lamb stew with Tunisian red chile paste makes use of the whole head of cauliflower: The flavorful stems are minced and sauteed along with the mirepoix, while the florets—broiled and added at the end—lend crunch and body. Harissa adds a kick of heat and acidity to everything from soups to pastas to roasted …

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White Beans and Kale Soup with Smoked Ham Hock Recipe

After flavoring the beans for this creamy winter soup from Oceania Cruises senior chef instructor Kellie Evans and Vice culinary director Farideh Sadeghin, smoked ham hock is shredded and pan-fried, intensifying its flavor. Lacinato kale, or cavolo nero, is more tender than the curly variety, and cooks down quickly to add bright acidity to the …

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