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Every version you cook, kept — what you changed, how it went, what to try next.
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Ingredients — what's just in, what's at its peak, and what it brings to a dish.
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Alliums
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What cooks here use
Everything from North Africa
8
Nuts and seeds
Green almonds
grassy, sour, crisp
Not cooked here yet
Fruit
Black olives
salty, winey, bitter
5 classics
Grains and flours
Couscous
mild, wheaty
Not cooked here yet
Fruit
Green olives
grassy, bitter, briny
3 classics
Seasonings and ferments
Harissa
hot, earthy, garlicky
hot
Not cooked here yet
Meat
Pigeons
gamey, iron, dark
rich
1 classic
Seasonings and ferments
Preserved lemons
citrusy, floral, salty
sour
salty
3 classics
Spices
Ras el hanout
warm, floral, sweet-spiced
1 classic
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