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.
Healthy and fresh, this quinoa salad makes for an excellent lunch or dinner side.
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.
With warming spices and filling lentils, this soup is comforting and satisfying. Be sure not to skimp on the olive oil and yogurt sauce—it tempers the subtle heat of the soup.