Moroccan

A deep roasting pan filled with roast chicken and vegetables

Moroccan-Spiced Roast Chicken

What do we adore most about roast chicken? The fix-it-and-forget-about-it-ness of it. That and the countless ways to fancy it up. Here’s one of our fuss-free favorites.

Several small salt-roasted potatoes surrounded by a bed of browned salt.

Salt-Roasted Potatoes

This recipe turns out obscenely aromatic, ridiculously moist spuds the likes of which you ain’t ever seen before. And you thought potatoes were boring.

Two spoons with homemade harissa on them on a cracked enamel surface.

Homemade Harissa

In the words of one of our recipe testers, “If this sauce is what Moroccan food is all about, then I’m all in.” Us, too.

A jar of preserved lemons on a wooden board with lemon wedges and a few garlic cloves beside it.

Preserved Lemons

Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.

A white plate with a piece of pan-seared Moroccan salmon on a bed of orange slices, red onion, and greens with three black olives on the side.

Pan-Seared Moroccan Salmon

These sexy salmon fillets have got “come hither” appeal in spades thanks to a citrusy lilt and a beguiling blend of spices.

A white bowl filled with lentil soup and topped with fried chiles, greek yogurt, and cilantro

Moroccan Lentil Soup

“Amazing.” “Wonderful.” “Warm satisfaction.” “Won the make-it-again award.” “Easy.” “Quick.” That’s what we’re hearing about this luxuriously satiating soup.

A spoon filled with Moroccan spice rub on a white surface with a little sprinkled beside the spoon.

Moroccan Spice Rub

Whatever words we try to use to capture the essence of this Moroccan spice blend, they fail to do it justice. Best to experience it firsthand.

Moroccan Mull

Essentially a tart pomegranate tonic that’s similar to mulled wine but, since it lacks booze and is definitely not overly sweet, can be enjoyed without any fear of over-indulgence. We’ll drink to that!

Two white plates each topped with a serving of za'atar chicken, Israeli couscous, sauteed onions, and pan juices.

Za’atar Chicken

The earthy, nutty, warming spice blend known as za’atar disproves the notion that simple can’t also be stylish.

Chicken Tagine

You’re going to swoon to the sharp, briny, citrusy flavors of this authentic Moroccan tagine. No special pot required.

Moroccan Salad

Acidity. Saltiness. Sharpness. Herbaciousness. This North African salad is where all these elements collide to quite lovely effect.