Once again, we take inspiration from our travels to Morocco as Christopher Kimball prepares Beef and Onion Tagine with Prunes and Apricots. This dish exemplifies the North African way of combining savory and sweet ingredients along with warm, aromatic spices. Then, Milk Street Cook Josh Mamaclay makes subtly sweet Toasted Pearl Couscous with Butternut Squash and Cranberries and Milk Street Cook Erika Bruce assembles hearty Chinese Beef Stew with Chickpeas and Star Anise.

Beef and Onion Tagine with Prunes and Apricots: http://bit.ly/3RzKHNV
Toasted Pearl Couscous with Butternut Squash and Cranberries: http://bit.ly/3j4GXqR
Chinese Beef Stew with Chickpeas and Star Anise: http://bit.ly/3kKWlsP

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