Harissa

This adaptable Moroccan tagine can be as mild or as hot as you can handle. Serve with crusty bread to sop up all the braising juices.

Cube your salmon and roast it at high heat for a perfectly charred exterior and tender, flaky interior. The creamy marinade in this recipe brings flavor, while also keeping the salmon moist.

In this easy pantry pasta, make-ahead lentils add heft, while bacon lends a deep, savory flavor to the sauce. It’s a hearty and comforting dinner that's perfect for cool fall evenings.

Nestle a whole eggplant in the dying embers of a charcoal grill (or char it up top) and it’ll soften into a deliciously smoky, spoonable mush.

A sausage patty topped with feta, cilantro, sweet pickled peppers, and a sunny-side-up egg make for a hearty sandwich that’s perfect for brunch, lunch, or dinner.

Pile seared Halloumi cheese and a yogurt-dressed cabbage-and-chickpea salad over a swath of hummus for these satisfying vegetarian sandwiches.

We love the roasted sweet potatoes in this bowl, but any hardy vegetable would be just as delicious. Try delicata squash, cauliflower, or eggplant.

Harissa lends both a spiciness and an earthiness to this savory alternative to the usual sweet potato casserole.

Sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili.

Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.

When you make eggplant in the air fryer, not only do you get a wonderful texture, but you have a healthier version than fried eggplant without anywhere near the mess to clean up.

Slow-roasting salmon is a sure-fire, never-fail technique for tender, flaky fish. Coating it with harissa paste ensures it’s flavorful too.

Bush’s® grilled summer veggie and bean bowl with harissa vinaigrette

This comforting vegetarian chickpea and lentil soup features warming spices and a hit of lemon juice.

The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.

We stole your nonna's ziti and took it on a self-discovery tour of Middle Eastern flavors. Sorry—it doesn't want to come home.

Recently, I have become a bit of a chicken thigh person, finding the meat moister and more succulent than the ubiquitous chicken breast. The addition of harissa, the spicy, tomato-y Moroccan paste, adds a subtle kick to this "hunter-style" Italian dish, but for those not in love with an extra bit of spice, then tomato purée works beautifully too.

Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and eggplants in spring. Having published recipes for shakshuka once or twice before, we are well aware of the risk of repeating ourselves. Still, we are happy to add another version of this splendid dish, seeing how popular it is and how convenient it is to prepare. This time the focus is on tomato and spice. But we encourage you to play around with different ingredients and adjust the amount of heat to your taste. Serve with good white bread and nothing else.

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.