Houria is a great starter, but you can also serve it alongside North African meat dishes, like Lamb Tagine with Prunes (page 407) or Chicken and Lentil Tagine (page 284). It comes in many forms but always combines the sweetness of carrots with the typically earthy spices of North Africa. It’s best with cooked carrots, but if you’re in a hurry you can make it with raw carrots; see the variation. Julienning carrots for houria is easiest with a mandoline (see page 167); if you don’t have one, slice or chop them roughly.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.