It seems particularly appropriate to make a lemon chicken tagine using preserved lemons and olives. The sort of recipe that ...

From beach cafes to Japanese restaurants, Spanish bodegas to fine dining, this Moroccan city has a restaurant to suit every ...

This rib roast is the ultimate centerpiece for any table, with a browned, salty, and slightly crisp exterior and a tender, juicy interior. This version of a venerable prime rib roast — a big ...

For the herb infusion, most versions of chermoula include parsley, mint, and cilantro. Additionally, this sauce is often flavored with preserved lemons and garlic, and its consistency comes from ...

Transfer the pan to the oven and bake for 40-45 minutes or until the chicken is cooked through and the sauce has thickened. Check for seasoning, adding more salt and some black pepper if needed ...

The ‘dehesa’ forest is the natural habitat of the Iberian breed of pig. Here he roams free, searching for acorns, his favourite food. I think this dish tastes best if the cumin seeds and the ...

If you buy something, we may earn an affiliate commission. The best hot sauce doesn’t just bring heat to a dish. It needs to add a dynamic zing of flavor, something to elevate a dish—eggs ...

Add the canned tomatoes and chicken stock, stir in the chermoula, and simmer until the sauce thickens. Add the dried figs, cover and simmer on a low heat until the chicken is tender. Serve with ...

This easy steak marinade requires just five minutes and a handful of fridge and pantry staples. Elizabeth Brownfield is a writer and editor specializing in food and cooking with over 20 years of ...