The last time I ate this famous Moroccan dish was in a restaurant in Paris where there was an evening of Arab poetry and tales accompanied by musicians. It was not the best example of the dish, but I always find it enjoyable. I love the special flavor of preserved lemons. At every vegetable market in North Africa, and now also in the south of France, you can see stalls laden with huge piles of soft lemons oozing with juice beside several varieties of olives. The two are often used together. The pulp of the preserved lemon is discarded, and the skin alone is used. The word mqualli alludes to the way the chicken is cooked, with oil and only a little water.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.