你可以找到哈里撒在准备管,你can make the spicy paste yourself, using dried peppers, olive oil, and cumin. This roast chicken is blessed by the power of chicken fat and a spicy harissa to cut through it.
If you do end up going with a store-bought version of harissa, be sure to taste before adding. There's a huge difference in spice levels in different brands of jars and tubes. And while it's not impossible to turn up the heat, once you get zealous with the spice, it's hard to turn down.
Chicken cacciatore, that slow-cooked Italian classic of chicken thighs and tomato sauce, could use some shaking up. Adding just a tablespoon of Tunisian harissa takes this Italian dish down south, across the Mediterranean, and into some flavorful places.
Next time you make a rich main like lamb, this spicy side of harissa-glazed carrots belongs on the table. The heat breaks through the fatty cut of lamb, and the spicy character of harissa works with the gamier flavors.
Take a meaty fish like sea bass to eleven with a harissa and rose sauce. In this recipe, use harissa as a marinade and to finish the dish as it simmers.
To make your own harissa, you're going to need peppers. Lots of peppers. Puree guajillo and chipotle peppers with oil and vinegar, and you're on your way to your new favorite flavor base.
Here's spice you can see all over. Make a quick dressing of harissa and olive oil and toss the potatoes and onions in it for a spicy one-pan (see: easy clean-up!) dinner.
Why does it always have to be about the red harissa? All signs point to go in this herb-based harissa that just plays a little sneakier with the spice.
Chef Taka Sakaeda returns for another episode of Epicurious 101, today demonstrating his foolproof method for making white rice at home with consistent, restaurant-quality results.
