African

Chef Seamus Mullen explains why you should read on the floor and put eggs on your dinner plate.

Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them for this shakshuka recipe.

Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.

This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.

An extra chile for this harissa recipe will play up the heat, and if you’re feeling confident, you can customize the mix of spices as well.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, a spiced marinade central to Algerian, Libyan, Moroccan, and Tunisian cooking. 

We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.

Serve any leftovers with grilled fish, or spoon into yogurt for a savory dip.

Prolific and influential cookbook author, Paula Wolfert, is a true adventurer, in and out of the kitchen. We spoke to Wolfert to learn more about the Kickstarter for her new biography-combo-cookbook, Unforgettable.

A mix of sweet and savory spices means this blend can be used on all kinds of dishes. Toss it with vegetables before roasting, use it as a dry rub on pork or poultry before grilling, or stir it into yogurt and serve with fruit.

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.

Chef Cassie Piuma of Sarma, in Somerville, MA, makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.

Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won’t dry out.

This mixture will bind faster than all-pork versions, so knead less. Want to know more about how the (homemade) sausage is made? Watch the step-by-step video here.

Inspired by Moroccan flavors, this chicken stew recipe is incredibly fragrant while cooking.

This recipe was inspired by a traditional Jewish dish from North Africa known as chreime. You can use any type of fish cut into steaks; the bones add flavor to the sauce.

Ras el hanout is a Moroccan spice blend you're going to want to put on EVERYTHING. It's also great for rubs and marinades.