Grilled Nectarines
Moroccan food intrigues me with its exotic spices and happy melding of sweet and savory in unexpected places. My favorite dish in Morocco is the pastilla — a crunchy packet of long-simmered spiced poultry (often pigeon) and onions, eggs, and crunchy, sugared almonds. I was fortunate to have chef Hicham Hassan of the Sofitel Fès Palais Jamaï show me how to make pigeon pastilla during my stay in Fes. Though he was classically trained in French cuisine, chef Hassan tells me he learned to make the best Moroccan food from the ladies in his kitchen, who were kind enough to give me hands-on instruction in this specialty.
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Pastillas De Leche con Casuy
Pastillas de leche are milk candies, which are traditionally made from carabao's milk. Carabao, which is the Philippines national animal, is also known as water buffalo and is the farm animal of choice for pulling both a plow and the cart used to haul produce to the market. Carabao's milk is richer and creamier and contains protein, fat, lactose, vitamins, and minerals that give pastillas de leche that melt-in-your-mouth goodness. It is simmered with sugar under low heat until thick, rolled into small cylinders, then coated with sugar, and then wrapped in cellophane or Japanese paper. Because carabao's milk is unavailable here, this version that I am sharing with you today makes use of condensed milk and powdered milk instead. It may differ a little in taste, but I assure you that you will love it! There's also no cooking involved in this one, so what could be better than that? Try making these easy-peasy treats with your kids... I'm pretty sure you'll all have a good time and will be pleased with how delicious the result will be! See all candy recipes. 
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