African

Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. A bredie is the typical slow-cooked stew of Cape Malay cuisine, which is best prepared in a heavy-bottom cast-iron pot or potjie. I've adapted it in a recipe that takes just over an hour to cook. Traditionally, this type of dish would probably have been made with just the lamb knuckles, but I've added the shoulder to provide some additional meat. The sweet and savory flavors are wholly authentic; the dish is like a curry with an extra measure of sweetness to balance the hot spice. You'll taste the delightful hint of cinnamon, which speaks unmistakably of the Orient. It's great with aromatic basmati rice, flavored with chicken stock, turmeric, garlic, and raisins.

Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. For more about Cowie, click here. I can't remember a Christmas back at home when we didn't sit around the family table and enjoy my sister Anne's wonderful tart at the end of the meal. It's heartwarming and incredibly convenient: It can be made days in advance and frozen, with no effect on the delicious result. For Christmastime, add 1/2 cup glacéed cherries to the batter; these holiday treats are the red and green cherries, preserved in jars.

Though there are plenty of chiles in this paste, they don't overpower it. The aromatic bite of coriander, the earthiness of cumin, and the licorice trace of caraway seeds create a pleasingly complex flavor. This paste is also delicious with pork.

Moroccan hospitality, always gracious, begins with mezes, the enticing little dishes set out to welcome guests before the meal. Cumin and mint are a classic combination, and they work particularly well with roasted beets — the cumin underlines their earthiness, and the mint freshens their undeniable sweetness.

Brik The old joke is that brik turns into a brick if the pastry (in Tunisia, malsuqa) is not thin enough. We found spring-roll wrappers had just what the dish required — they are delicate but sturdy enough for the eggy stuffing.

You can barely take a step in the markets of Marrakech without tripping over fresh mint, or at least without being offered a glass of hot, sweet mint tea.

Ruggiero was served rose-scented candied peanuts and mint tea on the rooftop of the home of a Toubkal local. It turned out to be one of the best-tasting snacks she'd ever had.

Dried fruits and nuts are common in Moroccan pastries, but this tart is something special — the richness of the dough and the pop of the sesame seeds bring out that honeyed quality you normally associate with fresh figs. The cardamom cream is whisper-light, and the fresh orange segments are refreshingly cool.

In this confit, called tfaya, all the ingredients blend together, taking on a melting softness as well as the distinct notes of honey. Added to savory dishes like the couscous or even the lamb, it provides an unexpected brightness along with the sweetness.

This vegetarian showstopper will bowl you over with its layers of flavor — one bite is enough to understand why it's often called one of the world's great dishes. Barley couscous, lighter and more aromatic than the well-known semolina version, serves as a nutty, fluffy base; tender-firm vegetables and a fragrant, golden broth are ladled over; and crunchy fried almonds and sweet onion confit add even more texture and flavor to the beguiling complexity.

It's worth doctoring the harissa you buy in a tube or can, which we consider more of a base than a finished product. The result here, used as a condiment for the couscous and a marinade for the lamb, is definitely more intense, and a little goes a long way.

Though you can certainly buy preserved lemons, we prefer the rich, clean taste of homemade. This technique, adapted from Paula Wolfert's, brings a multidimensional freshness and a wonderfully distinct pungency to the lemons, which are as much a revelation in salads, soups, or even cocktails as they are alongside the grilled fish. There's no need to rinse them first, but do discard the pulp — only the rind is eaten with the grilled sardines.

At the thought of Morocco, the mind tends to wander to the teeming heart of Marrakech; but the windswept coastal city of Essaouira, with its whitewashed buildings and heaping displays of glimmering fish (which you can have grilled on the spot), offers another sort of paradise. We can't supply Essaouira's particular perfume of sea and smoke, but the simplicity and clean flavors of this lemon-infused dish will take you there in spirit.

This North African-inspired stew is good over couscous with a little lemon juice and chopped mint. Because it's made with beef tenderloin, it's ready in minutes instead of hours.

A gorgeous, satisfying vegetarian main course that's easy to make. Quinoa requires no pre-soaking, so it's as simple to do as rice.

Inspired by the street food in the grand plaza of Marrakech, food editor Ruth Cousineau recasts the sandwich.

This one-skillet meal is an instant classic — and a perfect Hanukkah dish.

Also great with lamb, duck, or chicken.

Charmoula is a tangy, spicy sauce—in this case, made with cumin, cilantro, garlic, and lemon—that's traditionally served with meat in Morocco.