From left lamb tajine with potatoes, harissa and eggplant next to chicken tajine with preserved lemons, chickpeas and olives, prepared by Margarita at Pine Creek chefs, Eric Viedt and Cathy Werle.

A staple of Moroccan cooking, preserved lemon adds zest and depth to earthy dishes like potato salad and lentil soup. By Samantha Seneviratne As a boy in Morocco, Mourad Lahlou, the chef and owner of ...

I invite you to transport your taste buds to exotic Morocco with this savory Moroccan chicken and prunes dish. With aromatic ...

Years ago, Aneesa Waheed might have laughed if someone had told her she’d eventually become a cookbook author. Then again, she probably would have had the same reaction if they’d told her she’d run ...