At a party recently, I served this corn dish as an ode to my upcoming trip to Morocco. Harissa is a Moroccan condiment with chile peppers, garlic, coriander, saffron and other spices. But you don’t ...

Recipe of the Week is contributed by Seattle-based award-winning cookbook author, urban farmer and Seattle magazine contributor Amy Pennington. Winter squash is one of the few colorful vegetables ...

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Who doesn’t love pizza? I know I do, but I don’t eat it very often these days, since carbs and keeping diabetes at bay do not make a good combination. But every once in a while, you have to partake, ...

Farid Zadi is finishing off a tagine of lamb shanks braised with nuts and apricots in spicy tomato sauce, the crown of a meal that includes four Algerian salads and the flaky filo snacks called brik.

Harissa-Spiced Chickpea & Chicken Stew features juicy chicken, tender vegetables, and a rich tomato base, all cooked in one ...

To prepare the fishcakes, soak the saffron in 1tbsp of warm water for about 30 minutes. In the meantime, make the dip by just mixing everything together and transferring the mixture to a 18serving ...

From left lamb tajine with potatoes, harissa and eggplant next to chicken tajine with preserved lemons, chickpeas and olives, prepared by Margarita at Pine Creek chefs, Eric Viedt and Cathy Werle.

Remy Drabkin comes from a family of serious cooks, but when asked for a dish to include in this book, she immediately thought of her close family friend Maria Stuart (page 184). Growing up, she spent ...