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.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.