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Let’s say you find chicken thighs, carrots, half a box of penne, an almost-empty jar of harissa, some butter and heavy cream.

Danny's Jimmy Nardellos and harissa relish with labneh and mint sounded amazing, and I got a kick out of the notion of going from a Chateaubriand to bologna and canned corned beef.

I am not a spicy person in any capacity, but I love harissa because it offers a bit more of a nuanced heat with some deep flavor.

Earthy pistachios add a delightful crunch, while the smoky heat of harissa complements the halibut’s subtle sweetness.

It adds some heat from harissa and chili to a pasta with eggplant and parsley, finished with walnuts.