French in a Flash: Moroccan Baked Scallops Recipe
I often think about how there's not much left to be discovered. I remember thinking in high school math class, "How hard could it...
I often think about how there's not much left to be discovered. I remember thinking in high school math class, "How hard could it...
This dried chile version of the North African staple can be used as a spice rub or hydrated with water for a paste. Harissa is a versatile...
Harissa is a punchy North African chile paste. This version is made with an assortment of fresh chiles that are charred and blended together...
N o matter what you think when you read this recipe, if you’ve never tried these light fluffy doughnuts, we promise you they are worth the...
N jahi is one of the many bean varieties found in Kenya, where beans are a prominent feature of the cuisine. My mother, born and raised in...
T he word kabab might make you think of charred, sizzling skewers of minced meat over a raging fire spit, but kabab halla—an iconic Egypti...
Khoresh-é-bādemjan is one of the most popular Persian khoreshes, or meat braises, thanks at least in part to its centuries-deep roots in the...
This tagine is a mix of Moroccan flavor and an Italian Grandma's Sunday night comfort food. Big, tender balls of ground lamb stewed wi...
Some folks will do anything to escape the tedium of pitting cherries, but I find the rhythm of it strangely satisfying. There's a juve...
What do you do when you've got yourself a big old bowl of juicy-sweet summer strawberries? My answer is to make a pie. I know, it'...
Ever since I shared the science behind my foolproof cherry pie , folks have wanted to know if the same ratio of sugar, fruit, and starch...
Have you ever sat down for Thanksgiving dinner, assembled your plate, taken a bite, and thought, This turkey is okay, but it's just to...
N jahi is one of the many bean varieties found in Kenya, where beans are a prominent feature of the cuisine. My mother, born and raised in...
Romanian Sweet and Sour Eggplant T owards the end of the summer, eggplant tends to get the brunt of my vegetable exhaustion. By the time I r...
Americans have been crafting the best pies in the world for over 200 years, even going so far as to equate pastries and patriotism—"...
It's that time of year again, when we move into the land of both shadow and substance, of things and ideas. No, not the Twilight Zone—...