An elderly Moroccan man gingerly makes his way through . . .

Briouats are small, delicious packages of various kinds of fillings — meat, fish, almond paste — that are wrapped in thin, almost transparent sheets of ouarka dough, which is similar to phyllo. In Morocco, briouats stuffed with a spiced ground…

We in the United States don’t often consider putting fruit in savory dishes, but adding dried fruit to salads and stews is de rigueur for Moroccans. Feel free to try this recipe twice, once with lamb or beef, and once…

Cauliflower tends to pop up in cuisines that utilize spice, such as Indian and Moroccan, because its own unique flavor blends well with others. The tagine featured here is a great way to receive all the nutritional benefits of cauliflower, without the ‘rabbit food’ taste!