Brown butter dates with Ras el Hanout

At Albi, Michael Rafidi's elegant and welcoming Palestinian restaurant in Washington, D.C., enormous Medjool dates from Jericho, a town near the Dead Sea, are gently poached in butter infused with ras el hanout, a vibrant North African spice blend that brings toasty notes of earth and citrus. The dates are then roasted over coals until smoky and luscious, with a dark, caramelly sweetness. (At home, if you don't already have a charcoal grill going, just pop them in a grill pan or under a broiler for a minute or two.) The last, elevating touch is a gloss of that brown butter, along with a squeeze of lemon and a sprinkle of flaky salt.

You'll want to save any leftover butter to spread the love around: It's transformative, whether brushed on warm bread, spooned over grilled meat, or whisked with a little vinegar or lemon juice as a sauce for roasted vegetables.