Hey everyone, Jason Griffith here! There’s nothing I love more than a dish that makes you feel like you’ve been transported ...

Hey everyone, Jason Griffith here! There’s nothing I love more than a meal that transports me to another part of the world ...

Heat the oil in a large skillet set over medium, medium-high heat. When oil is hot, cook chicken, in two batches, until rich golden, about three minutes per side, then set in a single layer in a ...

Sprinkle half of the spice mixture over the chickpeas. Add the other half of the spice mixture to the nonfat Greek yogurt and mix. Set the yogurt mixture aside. Roast vegetables for 25-30 minutes.

My spice mixture is based on Moroccan ras el hanout, a blend of up to 30 spices that varies from household to household. Mine is simpler, with sweet spices at its core.

1 tbsp preserved lemon 2 tbsp Moroccan spices (a blend made using equal proportions of brown sugar, paprika, cumin, cinnamon, ground cloves, ground ginger, salt, pepper and cayenne pepper) ...

This hot buttered rum recipe from chef Stephanie Izard is made in a slow cooker with cream, butter, dark brown sugar, spiced rum, and Moroccan spices for a warm, velvety, crowd-pleasing winter drink.