Seasoned with herbs and warm spices, pressed between pita rounds, and grilled, these lamb sandwiches inspired by Middle Eastern arayes offer a flavorful, juicy, street food–style alternative to the everyday burger on a bun.
For those days when you don't want to tend a fire, this is one utterly delicious oven version that will stand up to smoke-roasted ribs any day.
Chermoula is a pungent Moroccan herb sauce traditionally served as both a marinade and sauce with fish.
Sturdy black kale, leeks and sweet potatoes keep their distinct textures and flavors in this chopped green soup, and the combination of tart, fresh lemon with toasted cumin just shines.
This recipe starts with an easy, make-ahead paste of ginger, garlic and cilantro. Marinate the salmon in it a few hours ahead, then bake it in the oven with a quick last minute run under the broiler to sear it to golden brown.
Two whole chickens, propped up on vertical roasters, rubbed with spices, and leisurely cooked and smoked over an indirect fire.