In a small jug, mix 1-2 tablespoons of harissa paste with 1/3 cup extra-virgin olive oil. Whisk together until fully blended and thin enough to delicately dress the roasted vegetables.

My harissa seasoning sauce adds terrific flavor for marinating chicken, pork, turkey and lamb. Marinate poultry or meat for at least 2 hours (or up to 24 hours for bone-in cuts) ...

The harissa sauce will keep in the refrigerator for up to one week. The flavors will develop once they’ve had a few hours or a day to meld. And while you’re at it, ...

In 2014, Food & Wine called it the "new sriracha" sauce. Time named it one of 2015's food trends. Celebrity chef Jamie Oliver has been using it in recipes for years. London's Yotam Ottolenghi lea ...

Fastest of all hot-night dinners is Japanese hiyayakko, the dish that taught me to love plain tofu. Its contrasts are ...

Harissa is a peppery, garlicky, and smoky chile paste or sauce that originated from Tunisia and is widely used in North Africa. It can have moderate to spicy heat depending on the chiles used and ...

Lately, a spicy red harissa sauce finds its way onto everything I want to grill, from chicken and fish to pork chops and […] Skip to content. All Sections. Subscribe Now. 86°F.

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 ...