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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.