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Epicurious
Cookbooks

Harissa

A sign of the popularity of North African food in France is this hot sauce, which is now prepared and sold in open-air markets and grocery stores throughout the country. In Tunisia, Morocco, and Algeria, the recipes vary slightly from village to village. I have seen it used today in salads, in bourride, in rouille, and in soups.

Cooks' Note

A great source for prepared harissa is Pereg Gourmet Spices (pereg-spices.com).

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An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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Turn humble onions into this thrifty yet luxe pasta dinner.
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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.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.