When Nancy Sephton lived in South Africa in the '50s, lamb curry was as ubiquitous there as hamburgers and hot dogs are in the United States. On a return visit a number of years later, she came across the curry made with beef, which has become a favorite with her family.
Take your basic beef stew to the next level by making this simple, fragrant beef tagine featuring butternut squash.
Moroccan-Style Lamb and Chickpeas is a great go-to choice for fast and flavorful weeknight cooking. Serve over a simple Couscous-Arugula Salad.
Preserving lemons typically takes 4 to 6 weeks to acquire the right consistency and flavor. However, this quick method bypasses the lengthy preservation time and is a great substitute for the real thing. Use the rind to accent a variety of dishes, from seafood to vegetable stir-fries.
Inspired by spices of North Africa, this hearty meatless chili recipe proves that flavorful food can also be fast.
Pigeon peas, popular throughout the West Indies, are small, oval beans with a nutty flavor that make a tasty side dish. Look for them in Caribbean markets, or substitute kidney beans or black-eyed peas. We've used canned pigeon peas because they're more readily available than dried.