Moroccan Squash Stew

Winter won’t commit to Brooklyn this year. There have been a few passing flirtations—a small snow storm, a day of freezing rain and wintery mix—but I’m pretty sure we’ve surpassed 50° every week since November. As a result, I haven’t been in the mood to make many of the dishes I enjoy when temperatures are below freezing, the ones that slow cook for hours and involve lots of beef, wine, and carbs. I want something warm, but with brighter flavors than typical winter fare.

The answer: a Moroccan-inspired stew, complete with preserved lemons, cumin, cinnamon, and saffron. Saffron always looks pretty…

…but preserved lemons kind of freak me out. They look like an ingredient for a witch’s brew. Continue Reading →