Fall is a wonderful time of year. It's often still warm enough to be cooking outdoors on the barbecue grill but cool enough to be using the oven in the kitchen. The late summer vegetables of tomatoes, chard, peppers and zucchini linger on while the winter squashes are ripening. The bright greens and reds of summer are replaced by the deep greens and vibrant oranges of autumn.
Our tastes change as well. Rather than the cool, fresh flavors of easy summer cooking we start to hunger for the warmer, spicier flavors of cozy winter dishes.
This book celebrates fall and all of its bounty.
It also reflects, to a small extent, my interest in the cooking of Morocco.
Bring fall into your kitchen..... And enjoy some vegetable dishes, ranging from soups to sides to stir-fries and pasta, some simple, some complex, all easy to make.