That’s when we took a break from the dysfunction.”Advertisement Continue reading the main storyAt 17, Mr. Lahlou immigrated to San Francisco to study economics. Newsletter Sign Up Continue reading the main story Please verify you're not a robot by clicking the box. After earning his master’s degree, Mr. Lahlou gave up economics and began cooking in restaurants, eventually opening his own. Today, in addition to the high-end and somewhat experimental Mourad, he also owns Aziza, with a more traditional Moroccan menu. Mr. Lahlou uses only yolks, which are better able to mix freely into the sauce without their prisons of coagulated egg white holding them back.

Source: New York Times May 22, 2017 18:45 UTC