Harissa, a North African paste of chiles and garlic, gives these wings their fiery kick. Harissa can be found at Whole Foods or Middle Eastern markets, or you can make your own. Serve these wings with a yogurt and mint dipping sauce. Continue...
Tagine, the Moroccan stew, shares its name with the terra-cotta pot it's traditionally cooked in, whose neat conical lid promotes convection and even cooking. There are many versions; maybe the most classic is braised chicken, green olives, and lemons in a sauce fragrant with ginger and coriander.
Whether lending its floral sweetness to ice cream and cakes, or brightening a rich savory dish like Moroccan braised lamb or green bean and radish salad, honey is a brilliantly versatile ingredient. Here, our 30 favorite ways to use this invaluable golden syrup.
From a savory Moroccan tagine to sweet, gooey Nutella breakfast rolls, the most popular recipes of December 2012—as determined by you, via our Pinterest, Twitter, Facebook, and on-site traffic—are an eclectic bunch. But they do all have one thing in common: that essential, soul-warming quality that makes for the very best cold-weather cooking, eating, and sharing.
A plate of fluffy couscous is lavished with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew in this celebratory dish, a staple at Moroccan restaurants in Paris.
Entertain a small crowd with an indulgent spread layered with the spices of Morocco, including chicken roasted with preserved lemons, salads made with sweet peppers or tomatoes, creamy eggplant smothered in the tart North African marinade charmoula, and more.