Named after the cylindrical clay oven (tandoor) traditionally used to cook naan and other dishes, tandoori chicken is a classic Indian recipe with aromatic spices.
Made with Grecian pasta called trahana, this recipe originates from the Greek island of Ikaria, a renowned Blue Zone hotspot where residents live measurably longer, healthier lives.
One can hardly talk about Peruvian cuisine without mentioning ceviche, a raw fish preparation cured in citrus juice or vinegar.
Lomo Saltado is a Peruvian stir-fry of sorts, and this one is bursting with flavor because of the Aji Amarillo sauce.
The name of this dish comes from the Spanish (Morocco’s northern neighbor) word for pie: pastilla, and it’s similar to our more familiar version, mincemeat pie.
In this Moroccan-inspired burger, spicy harissa from the Morocco Box combines with a cool mint-yogurt sauce and creamy goat cheese.
A technique named for the earthen pottery in which you cook it, tagine dates back as far as 1,001 Nights. This recipe, spiked with the kefta spice blend from the Morocco Box, is one of our favorites.
Once you’ve mastered the traditional Moroccan tagine and couscous recipe, it’s easy to swap ingredients and create new takes on the classic—including vegetarian variations! Check out our suggestions here.