Beef Slices Baked Under a Tuna and Cheese Crust
Yes, Beef and Tuna. Trust the Recipe. Read the ingredient list and you will pause. Beef with tuna topping, in […]
Gratins & Bakes
This is the North African oven at work on a weeknight. A gratin here does not mean potatoes and cream. It means a layered dish built on spiced beef or seafood, bound with bechamel, and finished under enough cheese to blister and brown. Potato, green bean, zucchini, cabbage roll, shrimp: the format repeats deliberately, but the character changes completely with the vegetable underneath, and each recipe explains what shifts and why. Alongside them sit the other one-dish bakes, including a Tunisian tajine that is nothing like the Moroccan pot of the same name. Nearly all can be assembled ahead and baked later, which is most of the reason they exist.
Tunisian Tajine with Spinach, Beef and Cheese
The Other Tajine Say tajine and most people picture a conical clay pot and a slow-cooked Moroccan stew. In Tunisia
Zucchini Gratin with Tomatoes and Spiced Beef
What Zucchini Season Is Actually For Every August, gardens and markets conspire to bury us in zucchini, and every kitchen
Chicken and Mushroom Puff Pastry Pie, Algerian Style
The Pie That Comes Out for Guests Every food culture has a dish that signals effort, and in many Algerian
Cabbage Rolls Gratin with Chickpeas, Algerian Style
The Cabbage Roll That Went to Finishing School Half the world rolls cabbage around spiced meat and rice: the Levant
Garlic Shrimp Gratin Under a Golden Cheese Crust
The Ramekin That Makes You Look Like a Chef Some dishes work harder for their looks than others. This shrimp
Green Bean Gratin with Spiced Beef and Béchamel
Green Beans, Promoted to Dinner In the US, green beans baked under a topping mean one thing: the Thanksgiving casserole
Algerian Potato Gratin Layered with Spiced Beef
Where French Comfort Food Learned to Speak Arabic Golden potatoes, bubbling cheese, and a layer of cinnamon-scented beef in the
