Moroccan

Tagine-inspired flavors, saucy lamb, and crunchy raw carrot salad—what’s not to love?

This Moroccan-inspired lamb is coated with ras el hanout, preserved lemon, and harissa. Don’t skip the dried apricots, which get jammy and caramelized in the oven.

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

Chef Seamus Mullen explains why you should read on the floor and put eggs on your dinner plate.

Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.

This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, a spiced marinade central to Algerian, Libyan, Moroccan, and Tunisian cooking. 

We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.

Prolific and influential cookbook author, Paula Wolfert, is a true adventurer, in and out of the kitchen. We spoke to Wolfert to learn more about the Kickstarter for her new biography-combo-cookbook, Unforgettable.

Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won’t dry out.

Inspired by Moroccan flavors, this chicken stew recipe is incredibly fragrant while cooking.

Ras el hanout is a Moroccan spice blend you're going to want to put on EVERYTHING. It's also great for rubs and marinades.

Brown the meat first for better flavor in this chicken tagine recipe.