Houria is a great starter, but you can also serve it alongside North African meat dishes, like Lamb Tagine with Prunes (page 407) or Chicken and Lentil Tagine (page 284). It comes in many forms but always combines the sweetness of carrots with the typically earthy spices of North Africa. It’s best with cooked carrots, but if you’re in a hurry you can make it with raw carrots; see the variation. Julienning carrots for houria is easiest with a mandoline (see page 167); if you don’t have one, slice or chop them roughly.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.