New York Magazine

This apple cake serves as the perfect comfort dessert to conclude any fall meal.

Start with a meze platter of baba ghannouj, hummus, and grape leaves then serve this luscious tagine over couscous.

Dried blueberries and cranberries add a chewy texture and sweet bite to this traditional Moroccan side dish.

Coating a turkey with a Moroccan chile-spice mix brings a North African flair to the traditional bird.

Couscous, braised lamb, a roast chicken leg from Fairway, and a single store-bought D’Artagnan merguez sausage, come together nicely in a gently simmered stew tasting of harissa and mint.

Raisins and mango add fruity flavors to this typical North African dish.

This sweet and spicy concoction can be used as a condiment for meats or simply as a unique side dish.

Give mashed potatoes some life by adding in pumpkin, cinnamon, and ginger.

A southern classic becomes an eclectic dish with the addition of coconut milk and soy sauce.