Month 5 - Morocco

This month, Snail Mail Supper Club is taking you to Morocco, a country where food is inseparable from hospitality, where a meal is never rushed, and where the table is always set with more than you could possibly eat. Moroccan cooking is warm, generous, and deeply aromatic. It is the cuisine of slow braises and carefully blended spices, of cooked salads and fragrant broths, of orange blossom water and cinnamon and the scent of something wonderful simmering on the stove.

Morocco has been on my mind for this adventure since the very beginning. There's something about Moroccan cooking that I think is just right for where you are on this journey. You've learned to braise in Greece, to build a rustic Italian sauce, to char and simmer in Mexico, and to fry and slow-cook your way through the American South. You're ready for the spice cabinet. You're ready for the tagine.

What I love most about this month is how the whole kitchen smells. The moment that ras el hanout hits the pan - cumin, cinnamon, coriander, paprika all blooming together - your home becomes somewhere else entirely. That's the magic I wanted you to have.