From Season 12
Time-consuming techniques and esoteric ingredients make cooking authentic Moroccan chicken a daunting proposition. We had one hour and supermarket staples.
Back-of-the-package instructions may be simple, but too often they yield a tasteless, soggy mess. To cook couscous properly, we had to think outside the box.
Many Moroccan recipes call for preserved (pickled) lemons—we uncover the secret to making them at home.
Compost buckets offer a “green” way to deal with the odor of food scraps mingling in the kitchen trash.
Can new, innovative steamer baskets perform the simplest function: steaming?