Roast the bell peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool. Peel, seed and core the peppers.

Couscous is all things to North Africans. It is ceremonial, a special dish served on significant occasions, and it's commonly enjoyed as an everyday comfort food. Couscous refers to the main ...

Is it kosher to put matzoh in a Passover soup without first rolling it into balls? In certain parts of the world, yes. While it's easy to love matzoh ball soup, it's even easier to make this Tunisian ...

Carrots, turnip, zucchini, potatoes, and cod simmer in a spicy tomato broth redolent of garlic and cumin. This is collaborative content from Food & Wine's team of experts, including staff, recipe ...

A how-to guide on putting together a Molotov cocktail is not something you would expect a children’s magazine to feature, but that is exactly what recently ran in "Qawz Quzah," a popular Tunisian ...

1. Place whole chicken breast skin-side down on cutting board. With a cleaver, cut down center to separate halves. Move chicken drumstick to locate the joint separating it from the thigh. Cut through ...

Sweet, rich, warm, melt in your mouth pleasure — call it a sufganiyah, beignet, yo-yo or doughnut — and it’s all about the oil. In remembrance of the small cruse of oil that miraculously burned for ...