North African cuisine is far from one-note: Morocco is famous for its fragrant tagines; Tunisian dishes are often punched up with fiery harissa; and in Algeria, slow-cooked couscous plates and stews ...

I made this dish for my parents at their home in Maine. My mother, who is a fine cook with a very discerning palate, described the dish as “layered,” by which she meant that it a complex and cleanly ...

Marinate the cuttlefish in half the ras el hanout, with one of the splashes of EVO Rub the cauliflower with the other half of the ras el hanout and EVO Grill the cauliflower over high heat till you ...

This recipe is made for weeknights or no-fuss weekends. If you're not a tahini fan, use a mixture of plain or Greek yogurt with a heap of garlic or harissa. If you can't find ras el hanout, recipes ...

In the souks of Marrakech, spices fill the air with their aroma, giving one a whiff of the exotic. Their fragrance conjures “Arabian Nights” fantasies while the conical displays of ground spices, ...

All the colours and scents of the souk come together in this Moroccan blend, which can contain more than 30 spices and herbs, both common and exotic. Mixing a good ras el hanout, which means “head (or ...

Hi, I am Chef John Politte a professional chef who will teach you how to: • Build flavor with cooking methods, • Show you ...

The secret to this delicious short rib dish is in the spice. Loosely translated, Ras el Hanout means “top shelf.” This exotic blend is used heavily in Moroccan cuisine. Ras el Hanout spice braised ...