Braised Pork with Almonds & Prunes; almost a tagine
This started out as a French dish then took a detour around the Mediterranean with stops in North Africa. That happens sometimes when I have an idea that is not fully formed when I get into the kitchen. I start pulling herbs and spices out of the cabinet and go from there. Prunes are a big crop locally. Okay, so plums are the crop but the French word for plum … Continue reading →