I love harissa, the lovely red chili sauce that comes from North African cuisine. I use the condiment to excess in stews, soups and sandwiches, as a topping for pizzas, a flavor booster for pastas ...

Harissa is a smoky red pepper sauce traditionally used in North African cuisine. You may know it as a fiery one-note paste sold in a tube or as a jarred red sauce with a salsa consistency.

Read more: Red And Green Flags To Look For When Buying Produce At The Store A little harissa goes a long way. To prepare this ...

and is easy to make? Then chicken mignon with harissa butter from He Needs Food should be at the top of your list. The arbol chiles and charred red bell pepper give the harissa butter a ...

Toasted walnuts are a surprise addition to the creamy, smoky red pepper puree that gets swirled into these harissa-spiked steamed mussels. Harissa is available in both mild and spicy versions ...

Stir in 2 tablespoons of the cumin and the harissa and cook until fragrant, about 1 minute. Add the chickpeas, the reserved liquid and the broth. Stir to combine, then bring to a boil over high.

Wonderfully crisp french fries were dusted with lip-smacking sumac, while fried cauliflower was dressed in spicy red harissa and rich, cooling tahini. Charred octopus — tender but crusted with ...