If you’re looking for a condiment that multitasks and tastes stand-alone delicious, then look no further than harissa. Harissa is a smoky red pepper sauce traditionally used in North African cuisine.

Forget boring breakfasts, with this addition to an everyday toast topping, you'll amp up a simple snack to chef-level, with ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. The hot chickpeas ...

Place five slices of thick-cut bacon on a foil-lined pan. Place pan in a cold oven, set temperature to 400°F and set a timer for 20 minutes. After 20 minutes, remove pan from oven. Crumble bacon when ...

On any given evening during the month of Ramadan, a soup similar to this graces many Libyan tables. Packed with fork-tender meat, plump orzo, warming spices and bright herbs, the comforting meal is ...

In Tunisia, partiers and laborers line up during the pre-dawn hours for the same thing — steaming bowls of lablabi, a hearty soup of chickpeas and stale baguette that tastes so much better than it ...

This is an ode to harissa. It’s replaced my ketchup, my salsa picante, even (gasp) my Louisiana hot sauce. I put it on everything. Well, not exactly everything, but the potent North African chile ...

No, it’s not some Nike-esque affirmation I conjure during strenuous workouts. It’s a hot sauce. And it’s one of the things I put in supposedly spicy dishes when I taste them and they’re not adequately ...