Harissa is the most well know Moroccan and North African spice mix, that is used on everything, soups, stews, grilled meats and here in a...

I love chicken wings, it is something about the spicy sauce, getting your fingers dirty and the crispy skin that is just so good. Red...

I had this dip for the first time in a Turkish restaurant and fell in love with the complexity of flavors, the spiciness and texture of...

The first time I had harira was at the Jemaa el-fnaa over 20 years ago, and I fell in love with everything Moroccan. A market that comes...

Sometimes a salad stands out as spectacular, and this is that salad. It pops with bright flavors with hints of Moroccan elements. This...

Every one that travels to Morocco or dines in a Moroccan restaurant has to try a tagine, to tick a box, usually. Most tagines are hastily...

I wanted to grill some lamb chops and so I adapted a recipe from Paula Wolfert, one of the most acclaimed American authors of...

This stew derives its name from the way this dish is prepared and eaten, fast, and hot, almost grabbing the stew with a piece of bread, ...

I love to try new ingredients. I read about rose harissa on a chefs blog, and I absolutely had to try it. Harissa is from North Africa,...

This soup is one I make often for formal dinners. The contrast of the earthy carrots and the bright and tart citrus is wonderful. The...

Steak: This is my basic, go to recipe with variations for additional flavor. This basic recipe is excellent. Most of the spice mixes are...

A super simple recipe but it needs some specialized ingredients. Preserved lemons are available at some higher end grocery stores, or any...