Harissa

Slather this versatile spread on grilled kebabs, smear it on a sandwich, or serve it as a dip with pita and crudités.

“At home I don’t even want to use a knife and fork,” says chef Nick Johnson of 43 North in Madison, WI. This sandwich, with store-bought rotisserie chicken, obliges. 

Two seemingly disparate ingredients come together for the ultimate play on American surf-and-turf.

This Sirloin steak tips recipe doesn't need a lot to taste good—a little harissa goes a long way.