Cheryl Slocum is a James Beard Award-winning food writer, editor, and recipe developer. She has spent over 16 years creating food and entertaining content that resonates with the home cook.

While harissa may not be as ubiquitous stateside as, say, Sriracha or even chile crisp, it should be; in fact, we think this ...

Drop one tablespoon of the harissa butter on top of each roll of chicken, top with a sprig of rosemary and then bake in the oven for 30-40 minutes. Bast the chicken a couple of times during cooking.

Since harissa adds heat, you can swap it out for other chile sauces, such as sambal oelek, sriracha, hot sauce, and even ...

1 teaspoon sweet paprika. ½ teaspoon kosher salt. ¼ teaspoon cayenne pepper. ¼ teaspoon freshly ground black pepper. Finely grated lemon zest for garnish ...

Pickle the onions . Place onion slices in a medium-size heatproof bowl. Bring 1 1/2 cups water, sugar, vinegar, and salt to a boil in a saucepan over high, stirring occasionally to dissolve sugar.

1 lemon, plus more as needed. 3 medium zucchini. 3/4 cup labneh, sour cream or plain full-fat Greek yogurt. 1/4 cup soft herbs, such as dill, parsley, chives, basil or a mix ...

Handful of fresh mint leaves, chopped. Kosher-style sea salt. Use a saucepan to cook the farro in plenty of salted water (bring it to a boil, then simmer for about 40 minutes or until tender).

THE CHEF: Douglas Katz. His Restaurants: Zhug, Amba and Provenance, all in Cleveland. What He’s Known For: Bringing a farm-to-table, made-from-scratch ethos to the Cleveland dining scene for ...

2/3 cup whole milk Greek yogurt; 2 tablespoons tahini; 1 tablespoon fresh lemon juice; 1 small garlic clove, minced; 1/4 teaspoon ground cumin; Pinch of kosher salt ...