Sides

Lamb Keftedes: Greek Meatballs

Pronounced kef-teh-dez, these Greek meatballs made with lamb and fresh mint may become your next go-to meal!

Preserved Lemons

Preserved Lemons

At Aziza—curating chef Mourad Lahlou’s popular restaurant in San Fransisco—one person is in charge of making a 200-pound mega-batch of preserved lemons every month. That’s how much they’re used in Moroccan cuisine! With powerful flavor that goes from salty to citrusy to piney to almost tingly, preserved lemons are an incredible accent to any savory dish. Here, Chef Lahlou shares his basic recipe, plus a list of ideas about how to use them.

Maakouda Batata

Maakouda Batata: Potato Pancakes with Moroccan Spices

It might sound like The Lion King‘s “Hakuna Matata,” but this preparation is actually a popular Moroccan street food. And just in case they weren’t already good enough on their own, the harissa dipping sauce amps up the flavor and heat. You’ll want to make a second batch as soon as you finish the first.

Bruschetta al Pomodoro

Bruschetta al Pomodoro

Is there anything more Italian than tomatoes with basil? The very smell of this simple dish conjures thoughts of the sunny Tuscan countryside. Plus, the recipe is easy to double (or triple) for larger crowds, and sure to please everyone at the table.

Romesco with Summer Squash

Romesco with Summer Squash

At his Boston and New York City restaurants, Jamie Bissonnette serves this romesco, a nut and red pepper-based sauce originally from Catalonia, over squash cooked a la plancha (grilled). We simplify the preparation by sautéing the squash in a cast iron skillet.