These flavors and aromas transport me to Marrakesh, where our friend Latif, son of the late imam of the great mosque there, guided us through the bustling and mysterious spice markets. Here's how I've recaptured the memory: a boned leg of lamb is stuffed with intensely flavored dried apricots, high in beta-carotene and potassium, then rubbed with aromatic cumin. Buy your cumin from a Middle Eastern market or spice store for the most flavorful results.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
This one-pot South Asian dish is simple and celebratory.