Harissa

The low temp and abundance of olive oil make this recipe nearly impossible to mess up. You’ll forget there’s any other way to cook fish.

BA's entire test kitchen is obsessed with NY Shuk harissa. Here's why.

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.

Harissa + hummus = heaven.

Not only will this recipe make you actually want tofu for dinner, but we’ve got a few different ways to customize each ingredient.

An easy pork shoulder recipe that will make you the host with the most (the most pork).

Makes a batch of rice on Sundays and turn it into speedy fried rice any night of the week.

Restaurant recipes for polenta budino, harissa swordfish, and a green gazpacho that readers couldn't wait to cook at home.

The real magic in this roast chicken recipe is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.

We stole your nonna’s ziti and took it on a self-discovery tour of Middle-Eastern flavors. Sorry—it doesn’t want to come home.

This two-technique solution—baking first, then finishing under the broiler—yields perfectly browned fish and tender vegetables.

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

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.

Heart-healthy coconut oil adds delightfully nutty, aromatic flavor to this creamy, sweet soup. If you can't find harissa to garnish with, drizzle it with hot sauce or sprinkle with a pinch of chili flakes instead.

The sugar in the spice rub can burn if cooked too long, so watch these closely.

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Compound butter is a great way to get flavor into a roast chicken. Here's a North African-inspired version

The cool flavors of basil and cilantro balance the spiciness of the harissa.

At Lafayette restaurant in New York City, the lamb is served with cooked quinoa that’s folded into couscous, but you could simply choose one or the other as a side dish.

Grill the tomatoes just before you place the eggplants in the coals.