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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.