More nuts than filling and a seriously buttery crust make for a beguilingly sweet finish.

“Grits love salt,” says Peacock, and his creamy-white grits demonstrate that it’s not saltiness he’s after, just perfectly balanced seasoning.

This recipe alone is reason enough to grab your tote bag and head to the farmers market. Blackberry Farm dresses up the dish with parmesan foam and a drizzle of aged balsamic vinegar, but the ingredients stand...

Homemade harissa, here used as a condiment for the couscous and a marinade for the lamb, is definitely more intense than what you can buy.

In this confit, called tfaya, all the ingredients blend together, taking on a melting softness as well as the distinct notes of honey.

Grilling eggplant lends it a smoky flavor, and this fun, layered presentation gives a wintertime favorite a summer makeover.

Topping Napa cabbage and radishes with a distinctively tangy dressing results in a salad that’s as lively as it is simple.

Since sautéing orzo in butter gives it a nutty taste and toasting almonds makes them buttery, the two ingredients are perfectly complementary in this pilaf.

This intense base is the secret to the full-bodied richness of the stew.

This burnished pumpkin, filled with a fragrant stew, will have even meat eaters saying, “Who needs a turkey?”