Recipes from Mourad: New Moroccan

Mourad: New Moroccan

What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here―the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.

Salt Roasted Potatoes

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.

  • 40 M
  • 1 H, 25 M
  • 4