The recipe is available in English and in French.

Widely used in tagines, salads, and sauces, preserved lemons play an important role in Mediterranean and North African cooking.

Long before refrigeration, preserving lemons in salt offered a practical way to extend the citrus harvest. This illustration print celebrates a technique that remains widely used today.

The Maafe recipe is available in English and in French.

Shakshuka is generally considered a North African dish, although its exact origins and early history are difficult to establish.

It became particularly associated with Tunisian, Algerian and Moroccan cooking before spreading through the Middle East during the 20th century.

Today, recipes differ widely, but the basic idea remains simple: eggs cooked in a spiced mixture of tomatoes, peppers and onions.

Fresh strawberries and sugar come together in one of the world's most familiar preserves.

Zucchini flower fritters are a traditional Mediterranean delicacy with roots in rustic Italian and Southern European cuisine.

For centuries, cooks used every part of the zucchini plant, including its delicate blossoms, to create simple yet flavorful dishes. The flowers became especially popular in regions of Italy, where they were stuffed with cheese or anchovies, dipped in a light batter, and fried until crisp and golden.

Born in 18th century Louisiana, Jambalaya is the product of three colliding cultures: Spanish colonists tried to recreate paella without saffron. French settlers brought their rice-cooking methods. African cooks contributed one-pot techniques and bold seasoning.

The Cajun version, cooked in the countryside, away from New Orleans, dropped the tomatoes entirely, relying instead on the fat and juices of browned meat.