Chef Robin

  Thyme-Infused Honey I love how easy infused honey is to make and how many ways you can use it. My favorite use so far is to…

  Preserved Lemons This recipe combines both salt and sugar, making these preserves versatile in many sweet and savory dishes. A special preserving process requires making a…

  Chicken Tagine with Artichokes Tagine is historically a slow-cooked Moroccan dish that is named after the earthenware pot in which it is cooked. My version takes…

  Chermoula Sauce A North African sauce, traditionally paired with fish, chermoula is a delicious mix of fresh herbs, earthy spices, and acidic preserved lemon. I think…

  Moroccan-Style Roasted Carrot Salad with Avocado With loads of savory spice and a delicious roasted citrus dressing, this happy combination of roasted carrots and raw, shaved…

  Bastilla As it is generously doused with powdered sugar, this famous Moroccan chicken pie masquerades as a dessert until you cut into it. Wonderfully spiced with…

  Sweet Potato-Taktouka Tart Vivid and colorful, this quiche will stand out at your next brunch or as a main course for dinner. The tart is very…

  Taktouka For this very popular and traditional Moroccan salad use a variety of green chiles, rather than green bell peppers, which adds a spicy note to…

  Baked Red Onions with Feta and Walnuts This side dish recipe, inspired by Yotam Ottolenghi's recipe, celebrates the natural sweetness of the onion. I realize this…