In her modern kitchen, with its sleek mauve cabinets and red-and-purple tiles, Annie Berrebi showed me how to make this landmark dish. The stew can be prepped in advance and finished with a few minutes of simmering. Annie often freezes leftover grains of cooked couscous and then pops them into the microwave before using. Unlike Moroccan Jews, who serve their food in courses as the French do, the Berrebis serve everything at once (couscous, salads, and hot sauce). During this absolutely delicious meal, Annie told me, “I miss the sun in Tunis. But I love Paris. We have made our lives here.” You can either serve the couscous, fish balls, and vegetables on different plates, as Mrs. Berrebi does, or, if you want to make a big splash, as I like to do when presenting such a grand dish, pile the couscous in a pyramid on a big serving platter, then arrange the fish balls and the vegetables around it. Ladle the broth all over, and garnish with the cilantro. Pour some extra harissa into a little bowl, and put that on the table alongside cooked salads such as carrot salad (see page 112) or a tomato salad.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.