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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.