This dish was inspired by a trip to Tunisia a few years ago. I fell in love with the Tunisian cooks’ use of spices and the bowls of harissa served with every meal. What surprised me most was the use of caraway, which I had always thought of as an Eastern European spice. For this Tunisian-flavored stew, I season the lamb shoulder overnight with caraway, coriander, chiles, cayenne, and paprika, and then braise it in an aromatic broth with cinnamon and allspice. For a traditional braise I usually deglaze with wine, but in keeping with Muslim prohibitions common in Tunisia, I refrain and substitute lemon juice, which also adds a bright, acidic note to the stew.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.