In Morocco, djej mechoui simply means grilled chicken, but the aroma coming off it makes clear that it is so much more. Slathered in smen, or fermented butter, the bird is richly seasoned with a mixture of cilantro, parsley, paprika, cayenne and cumin before being cooked over glowing coals. ...

A hearty and easy way to feed a crowd, chili is an ideal addition to any gathering. But to add interest to this savory winter staple, we reach for an ingredient you might have leftover from Valentine’s Day. This recipe from our book “Cook What You Have,” which draws on pantry staples to ...

Citrus fruits are a staple in my house 365 days a year, but I appreciate these fruits the most during the colder months. Other fruits are in scarcer supply in the winter, which is the peak season for citrus. Plus, when most of our cooking tends to include heavier foods with deeper flavors, ...

For centuries, the channel of ocean running between Mozambique and Madagascar provided passage and port to ships during the height of the spice trade. The results were delicious, combining local seafood and coconut with rich spice blends for seafood curries. We borrow from that tradition — ...

After sunset during Ramadan, the daily fast customarily ends by eating dates. Then the Iftar meal begins with some kind of soup, satisfying hunger and quenching thirst at the same time. Among the soups served, one of the most common in northern Africa is chorba frik, a meaty chickpea soup ...

We’ve upped the ante on the original pull-from-the-pantry meal — the grilled cheese — with one potent ingredient: kimchi. And we use it two ways for a double dose of flavor. Cheese with kimchi may sound odd, but the pairing is hardly new. Budae jjigae, otherwise known as army base stew, ...