“I so miss Shabbat meals in France,” a young North African man from Marseille living in Washington told me when we were seated next to each other on a plane. “My mother never makes fewer than ten to fifteen salads.” One of these salads might be a combination of oranges and olives. It is very refreshing, and looks beautiful as one of many Moroccan salads. The black and orange colors remind me of black-eyed Susans. Prepared with argan oil, which comes from argan pits harvested from the argan tree, the salad is balanced with the oranges and grapefruit. These are all 2,000-year-old Moroccan flavors.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.