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.