In Morocco, men are masters of the fire, in charge of the brochettes, the small kebabs threaded on little wood or metal skewers, which are traditional street food. The ground meat kebabs are deliciously aromatic—full of fresh herbs and spices. The meat is usually pressed around skewers and cooked over dying embers, but it is easier simply to pat the meat into sausage or burger shapes and cook them under the broiler or on a griddle. There should be a good amount of fat (it melts away under the fierce heat), enough to keep the meat moist and soft. Otherwise, work 3 tablespoons extra virgin olive oil into the paste. Bite-size keftas can be served as appetizers at a party, but en famille burger-size ones, accompanied by a salad, represent a main dish.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.