Chef Robin

  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…

  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…

  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…

  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…

  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…

  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…

  Date-Filled Semolina Shortbread Imaginative cinnamon-spiced and date-filled shortbread cookies–Lebanese ma'amoul–buttery semolina pastries scented with rose and orange blossom water. The filling is usually either dates or…