When Céline Bénitah cooks this dish, she blanches the olives for a minute to get rid of the bitterness, a step that I never bother with. If you keep the pits in, just warn your guests in order to avoid any broken teeth! Céline also uses the marvelous Moroccan spice mixture ras el hanout, which includes, among thirty other spices, cinnamon, cumin, cardamom, cloves, and paprika. You can find it at Middle Eastern markets or through the Internet, or you can use equal amounts of the above spices or others that you like. To make my life easier, I assemble the spice rub the day before and marinate the chicken overnight. The next day, before my guests arrive, I fry the chicken and simmer it.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.