Urooj Mukhtar

Mussels steamed in a fennel and tomato broth with ouzo. How to buy live mussels, which ones to discard, and why they cannot be reheated.

Juicy pork chops with slow golden onions and wilted tomatoes. Why 145F, not 160F, is the number, and how to build the pan sauce in the fond.

Juicy roast pork loin with mushrooms and tomatoes. Why 145F is the target, how loin differs from tenderloin, and browning the mushrooms first.

Egypt’s beloved koshari: rice, lentils, macaroni and chickpeas under a spiced tomato sauce with crispy fried onions. Full recipe with tips.

Make authentic West African jollof rice: fragrant tomato and pepper rice with a smoky bottom-pot finish. Step-by-step recipe, tips and FAQs.

Classic Turkish menemen: soft eggs cooked in sauteed tomatoes and peppers. An easy, authentic breakfast recipe with step-by-step tips.

Persian mirza ghasemi: smoky charred eggplant with garlic, tomato and egg. An authentic northern Iranian recipe with step-by-step tips.

Slow-cooked Moroccan matbucha: a jammy tomato and roasted pepper dip with garlic and chili. An authentic meze recipe with make-ahead tips.

Ethiopian misir wot: red lentils simmered in a rich berbere tomato sauce. An authentic vegan recipe served with injera, plus tips and FAQs.

Sopa Azteca: a soul-warming Mexican tortilla soup of roasted tomatoes and chiles over crisp tortilla strips with avocado and cheese. Recipe and tips.