“I so miss Shabbat meals in France,” a young North African man from Marseille living in Washington told me when we were seated next to each other on a plane. “My mother never makes fewer than ten to fifteen salads.” One of these salads might be a combination of oranges and olives. It is very refreshing, and looks beautiful as one of many Moroccan salads. The black and orange colors remind me of black-eyed Susans. Prepared with argan oil, which comes from argan pits harvested from the argan tree, the salad is balanced with the oranges and grapefruit. These are all 2,000-year-old Moroccan flavors.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.