Enjoy the flavors of Morocco with this chicken tagine recipe with dried apricots, chickpeas, olives, preserved lemons, and ...

In yesterday’s interview with Joan Nathan, the author mentioned that she collected the recipes for her book Quiches, Kugels, and Couscous: My Search for Jewish Cookin g from French folks. Here’s a ...

I tasted my first tagine in my 20s. A newly minted New Yorker, I went out to dinner in Greenwich Village to a now-shuttered restaurant called Cookies and Couscous. While sitting by the window and ...

If you’ve ever had the privilege of tasting Rachel’s Olive Chicken, you already know that it is lemony fresh and truly flavorful. Olive Chicken is a traditional Moroccan dish that is slowly simmered ...

When the London restaurant Moro opened in 1997, I remember reading that to research Muslim Mediterranean cuisine, the chef-couple -- Samuel and Samantha Clark -- spent some months traveling around ...

Lisa K. Barclay of Charleston passed along the recipe for preserved lemons from Jeff Smith's "The Frugal Gourmet on Our Immigrant Ancestors" cookbook. "I have made this several times. The lemons keep ...

Most of us are probably well-versed in how citrus can elevate a dish. From an orange chicken stir-fry to a simple squeeze of lime on a beef street taco, a little can go a long way in transforming a ...

Preserved lemons take about a month to ferment, so starting the lemons now will allow you to have these beautiful, zesty, salty treats as part of your Sukkot meal. This recipe was very freely adapted ...