While you can find harissa in prepared tubes, you 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.
Join Epicurious for a behind-the-scenes look at a 160-year-old rice cracker factory in Japan, where one of the country’s most popular traditional snacks, senbei, is still made by hand using time-honored techniques. Senbei are sweet, crispy rice crackers often enjoyed with green tea and have been a staple of Japanese cuisine and culture for over a thousand years. Discover the process behind crafting these ancient snacks and how this historic factory has preserved its artisanal methods across generations.
Today, the ‘Squid Game’ season 3 cast goes head-to-head on Epicurious, testing their basic culinary skills. From orange squeezing to wine bottle opening, which cast member will be crowned winner of the culinary Squid Games?
Today, the ‘Dimension 20’ cast–Brennan Lee Mulligan, Zac Oyama, Siobhan Thompson, and Ally Beardsley–go head-to-head on Epicurious, testing their basic culinary skills. From cheese sniffing to whisking cream, which cast member will be crowned winner of this culinary challenge?
Dimension 20: Cloudward, Ho! is available only on Dropout and recently aired its finale. The cast is led by Game Master Brennan Lee Mulligan, and additionally stars Emily Axford, Ally Beardsley, Brian Murphy, Zac Oyama, Siobhan Thompson, and Lou Wilson.
The cast of Dimension 20: Cloudward, Ho! is nearing the end of its West Coast tour, and tickets are available for purchase to their live shows in Seattle, WA, on July 20 and Las Vegas, NV, on November 1.
Dropout presents independent, ad-free, uncensored comedy, producing and hosting several original series, such as Game Changer, Dimension 20, Very Important People, and many more. The Dropout app is available on Fire TV, Apple TV, Android TV, Roku, Chromecast, Samsung Smart TVs, plus iOS and Android mobile devices. For more information and to browse the Dropout catalog, please visit Dropout.tv.
We challenged chefs of three different skill levels–amateur Billy, home cook Emily, and professional chef Yuji Haraguchi–to make us their take on teriyaki. We then asked expert food scientist Rose to explain each chef's choices along the way. Which teriyaki dish do you want to tuck into first?
