EAT THE WORLD
Coconut and warm spices perfume these vegan, East African-style fritters.GET THE RECIPE
Green coconut jelly and chia seeds thicken this Charleston chef’s quick, no-cook fruit spread.GET THE RECIPE
An interview with the author offers a glimpse into the magic of Maghreb cooking, from Morocco to Libya to Algeria and Tunisia.
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Our go-to take on the classic lima bean and corn salad comes from the late, great Sheila Lukins.GET THE RECIPE
A hint of spice and smoke gives these meaty crustaceans a bright, buttery kick.
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