Why This Recipe Works: Traditional Moroccan tagines are slow-cooked stews that get their name from the earthenware pots in which they are cooked. The domed lids of tagine pots trap condensed moisture ...

Long before I light my candles, the smoky scent of my Moroccan fish signals that Shabbat is coming. Like my mother and my grandmothers before me, I serve my family and friends this flavorful, saucy ...

My memories of Casablanca come in snapshots. Bright blue skies, tall palm trees, the boulevard outside the balcony of our apartment. My cousins and my brothers blaring pop music. My Maman and her ...

Sukkot, if you didn’t already know, is the best Jewish holiday. You eat outdoors in homemade, temporary shelters. You gather together, maybe drink a little, and enjoy good food and conversation in the ...

Paula Wolfert's original recipe called for tilefish, which these days is not recommended by sustainable-seafood experts. Instead, use any thick white fish such as monkfish, halibut, rockfish or cod.

This is the hardest time of year, to my mind: Spring storms may yet bring harsh weather, just as our spirits begin to yearn for longer, warmer days. Cold and weary, we look eagerly now for the early ...

A wide-reaching family’s interpretations of a Moroccan Jewish recipe reflects their history. By Joan Nathan The mention of a Moroccan fish dish stirs Dafna Tapiero’s memory — of a jar of saffron water ...

In a large cup, combine saffron and 1½ cups of boiling water. Use a spatula to press saffron against the side of the cup to help release its flavor. Cover cup with plastic wrap; set aside. To a large ...