In her modern kitchen, with its sleek mauve cabinets and red-and-purple tiles, Annie Berrebi showed me how to make this landmark dish. The stew can be prepped in advance and finished with a few minutes of simmering. Annie often freezes leftover grains of cooked couscous and then pops them into the microwave before using. Unlike Moroccan Jews, who serve their food in courses as the French do, the Berrebis serve everything at once (couscous, salads, and hot sauce). During this absolutely delicious meal, Annie told me, “I miss the sun in Tunis. But I love Paris. We have made our lives here.” You can either serve the couscous, fish balls, and vegetables on different plates, as Mrs. Berrebi does, or, if you want to make a big splash, as I like to do when presenting such a grand dish, pile the couscous in a pyramid on a big serving platter, then arrange the fish balls and the vegetables around it. Ladle the broth all over, and garnish with the cilantro. Pour some extra harissa into a little bowl, and put that on the table alongside cooked salads such as carrot salad (see page 112) or a tomato salad.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.