Serve this ancient staple wherever you’d use couscous, and you’ll get a meal with more protein and fiber than semolina could provide.

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....

Take one bite of the crisp cookies known as fekkas and you’re inhaling the perfumes of the Middle East.

It took 500 years to find a good Sephardic restaurant in the Spanish capital—but who’s counting?

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....

I picked up the old-fashioned bellows and crouched down to encourage the hot coals in my brazier. I was taking a tagine workshop, of all things.

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.