Harissa-Spiced Lamb Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.