Combine the chicken, cinnamon sticks, fennel seeds, sage, bay leaves and allspice in a big pot. Add cold water to cover and season with salt. Bring to a boil and simmer for 45 minutes or until the ...

Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-School Comfort Food and the executive chef at New York City’s Butter restaurants. Read her PEOPLE.com blog every Tuesday ...

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.

We grill several nights a week for the better part of six months a year. To keep things fresh, I employ a variety of spice rubs, marinades, barbecue sauces and basting sauces. Lately, a spicy red ...

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 and ...

This harissa aioli recipe is creamy, spicy, and incredibly easy to make. All you need to do is combine egg yolks, olive oil, harissa paste, and lemon juice—no cooking needed, ready in 5 minutes. It's ...

This dish happened by serendipity. At Zahav, our Israeli pickles come packed in huge cans with a ton of excess pickle juice. One day, in a passion for brining, I decided to throw some peeled potatoes ...

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We grill several nights a week for the better part of six months a year. To keep things fresh, I employ a variety of spice rubs, marinades, barbecue sauces and basting sauces. Lately, a spicy red ...