Students of Moroccan cuisine will tell you that olives don’t belong in a chicken stew with prunes, but if you love that sweet-briny balancing act, feel free to add them....

I was looking to eat some African food at the airport, but just having someone to talk to about it was enough.

For years, white Washingtonians have been reluctant to embrace Ethiopian food. But that might be changing.

Il Vino d’Enrico Bernardo, a wine-centric Paris restaurant, features a delicious dish of lamb chops, carrots, and chickpeas with North African spices and black truffles....

This issue’s recipes come from the world’s finest cooking schools. Here are some of our favorites.

Preserved lemons are perhaps most at home in Moroccan dishes, but we love their complex, bright flavor in all kinds of soups, stews, and salads.

This well-balanced stew is intense yet mellow. The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender.

The Moroccan spice blend ras-el-hanout is thought by some to be an aphrodisiac.

Remember back in history class, when they told you that spices were prominent in medieval times to keep meat from spoiling? They were wrong.

Gourmet Editor in Chief Ruth Reichl visited Marcus Samuelsson at Merkato for a first taste, and spoke to him about the challenge of introducing an entire new palate to American diners....