I heard about this dish from many members of the Tangier "literary set," who told me the Moroccan writer Mohammed Mrabet had cooked it for them. Despite all the descriptions, I couldn't figure out the ...

My definition of good food is that it makes you want to roll around on the floor shouting mammmmmmmma! This dish will make you want to roll around on the floor and shout grannnndmaaaaaaaaa! But this ...

In a large bowl, combine the chicken, 1 teaspoon salt and a generous grinding of pepper. Set aside. In a small, dry skillet over medium heat, toast the cumin seeds, stirring constantly, for 2 to 3 ...

1/2 cup chopped dried prunes or dried plums 1/2 cup honey 1 cup orange juice 1 teaspoon cinnamon Preheat oven to 350 degrees. In a large skillet, heat the olive oil and unsalted butter over low flame.

I have started taking stock of all the chametz in my house. The frozen challah in my freezer, the many snack bars and huge boxes of cereal I bought at Costco that my kids have stopped eating, and the ...

On a Friday afternoon in September 2007, I set about making the most eventful Shabbat dinner of my life. After a summer of itinerancy, subletting an apartment and dressing out of a suitcase, I had ...

Despite the enormous culinary strides Americans have made in the Past 50 or 60 years, some perfectly modern people still don't think fruit and vegetables should be allowed in the same dish. Drop ...

, and you’ll find yourself reading a description of a pot, along with the slow-cooked Moroccan stew that goes in it. The pot is made of clay, and has two parts – a saucer-shaped bottom and a ...

What better family dish than the tagine?! Here, we suggest you combine the flavors of chicken, lemon and green olives. Without forgetting to sprinkle everything with fresh cilantro for those who are a ...

RABAT, Morocco – From ancient Arabs to Williams-Sonoma shoppers. It’s the unlikely path of the tagine, the signature slow-cooked and heavily seasoned dish of this North African nation that recently ...