Moqueca de Peixe
The Bahian stew of the African diaspora: thick white fish simmered in a terracotta pan with coconut milk, dendê pa…
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Moretum
The peasant's breakfast of the Appendix Vergiliana — pungent green garlic and sharp herbs pounded in a mortar with…
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Mornay Sauce
Béchamel's richest child: the velvet base melted through with Gruyère and Parmigiano and bound glossy with an egg …
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Moroccan Chermoula Baked Fish
A whole fish marinated inside and out in chermoula — a vivid green paste of cilantro, cumin, and preserved lemon —…
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Moroccan Couscous with Seven Vegetables
Fluffy hand-rolled couscous steamed twice over a richly spiced broth of seven vegetables — the centerpiece of Moro…
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Khobz — Moroccan Round Loaf
The daily bread of Morocco — a proud, round sesame-seeded loaf with a golden crust that shatters at the first tear…
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Moroccan Lamb Tagine
Lamb shoulder braised low and slow in a clay vessel with saffron, ginger, preserved lemon, and dried apricots unti…
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Moroccan Mint Tea
Atay — gunpowder green tea steeped with an extravagant fistful of fresh spearmint and poured from a great height i…
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Moroccan Cumin-Spiced Roasted Carrots with Harissa
Carrots roasted until their sugars caramelize and concentrate, then glazed with harissa and honey and returned to …
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Moules Marinière
The classic French mussel pot — live mussels steamed open in dry white wine with shallots and a final knob of cold…
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Msemen (Moroccan Laminated Flatbread)
A square flatbread made by folding butter and semolina into a stretched dough repeatedly, building thin, flaky lay…
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Mujadara
Lebanon's ancient dish of lentils and rice cooked together into a savory, cumin-scented pilaf — crowned with a lan…
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