This is sumptuous and extremely easy. The meat is cooked very slowly for a long time until it is meltingly tender and you can pull the meat off the bones with your fingers. The stuffing—it is the traditional stuffing for a whole lamb—is sweet with dates and raisins and crunchy with almonds. (In Morocco, they add sugar or honey but that makes it too sweet for me.) The couscous needs plenty of butter as there is no sauce, but you can substitute oil if you prefer. Try to get the fine-ground variety of couscous called seffa (see page 28), otherwise use the ordinary medium-ground one. For the dates, use the Tunisian Deglet Nour or Californian varieties that you can find in supermarkets. A shoulder of spring lamb is always fatty but most of the fat melts away during the long cooking. If it appears too fatty, as might be the case with an older lamb, carefully remove some of the fat before cooking.
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.