Most people draw a blank when confronted with the idea of wine from Morocco. They might know Paula Wolfert’s masterful cookbook “The Food of Morocco” and they may have even cooked a cinnamon-scented ...

Add Yahoo as a preferred source to see more of our stories on Google. For chef Ayesha Nurdjaja of the acclaimed Shuka and Shukette (the latter recently landing on the New York Times 100 Best ...

In the villages of Morocco’s High Atlas Mountains, life for the Amazigh people continues to revolve around food, family and ...

In her blue paisley apron, thick-framed glasses, and her french-braided plaits swinging, Chef Einat Admony lays out bowls overflowing with green olives and amber preserved lemons, slivered fresh lemon ...

ON THIS WEEK’S episode of Dinner SOS, food director and host Chris Morocco is joined by Leetal and Ron Arazi, the duo behind the brand New York Shuk, known for exceptional spices and pantry staples, ...

When the weather cools down, this is the dish I crave most. In this video I make a classic Moroccan chicken tagine, marinating bone in chicken with saffron, preserved lemons, herbs, and warm spices ...

Farid Zadi is finishing off a tagine of lamb shanks braised with nuts and apricots in spicy tomato sauce, the crown of a meal that includes four Algerian salads and the flaky filo snacks called brik.

Bombs explode, tearing things apart. Good things — like people, like Paris, like peace. Conventions crumple. Good conventions — like dialogue, disagreement, diplomacy. Bonds fray into fear. We fear ...

A friend of mine sent me an e-mail not long ago to tell me she received a tagine for Christmas. She wondered what to do with her new clay cooking vessel that combines a low-rimmed, round, shallow base ...

For chef Ayesha Nurdjaja of the acclaimed Shuka and Shukette (the latter recently landing on the New York Times 100 Best Restaurants list), the magic of tagines began during her travels through ...