Alex Lau
Feel free to use whatever fresh chile you can find, but remember that this sauce from Yemen, known as zhug, is supposed to pack some heat. You can use this sauce with sandwiches, over grilled meats, or as a topping for veggies.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Harissa adds a layer of nuance to this twist on Italian American favorite, shrimp scampi, offering added body and warmth from spices such as caraway and cumin.
A steak dinner that’s more about the sauce than the meat.
As energizing as an energy bar, with a much simpler ingredient list.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.