Hey there, fellow food adventurers! Let me take you on a flavorful journey back to a bustling street in Marrakech. Picture this: vibrant stalls, the hum of lively chatter, and the air, oh the air, ...

Christine Benlafquih, food writer, editor, and founder of Taste of Maroc ...

Most would agree one of the best parts of being on vacation is getting to try unfamiliar foods and cuisines and realizing, with the right recipes, you can re-create those tastes at home. While my ...

½ cup hot water, plus warm water for rehydrating raisins 3 large red onions, 1 grated, and 2 thinly sliced, divided 2 teaspoons Moroccan spice mixture (see below) ¼ teaspoon cayenne Pinch saffron ...

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 ...

This spicy, aromatic lamb stew is inspired by a traditional Moroccan meat-and-vegetable tagine called mrouzia, a sweet and rich celebratory stew that is prepared in the days following Eid al-Adha, or ...

All due apologies to the Clash, but it’s Crosby, Stills & Nash who are responsible for my obsession with Morocco. If I climbed aboard the “Marrakesh Express” once, I swear I did it a thousand times ...

It was in Morocco that I first encountered the ubiquitous two-part cooking vessel called a tagine -- low-rimmed concave plate-like bottom and high cone-shaped top. The vessel is ingenious for the way ...

"The point of a real tagine, authentic tagine, is to start low and stay low." Today, some Moroccans have abandoned the tagine for the speedier pressure cooker, but unglazed clay tagines remain a ...