This is the all-embracing side dish. Couscous is already cooked when we buy it. All you need to do is rehydrate the grains.

Homemade harissa, here used as a condiment for the couscous and a marinade for the lamb, is definitely more intense than what you can buy.

In this confit, called tfaya, all the ingredients blend together, taking on a melting softness as well as the distinct notes of honey.

This vegetarian showstopper will bowl you over with its layers of flavor—one bite is enough to understand why it's often called one of the world's great dishes.

At Mo Mo, chef Greg Malouf serves his b’stilla in individual portions, but we’ve opted to make a large pie designed to be served in wedges.

This Moroccan-style dipping sauce would also be delicious on grilled chicken or fish.

These rolls are based loosely on b’stilla—a phyllo-crusted “pie” of chicken that’s been simmered with spices and then mixed with egg and nuts....

The inspiration for this recipe came from a tea sandwich one of our food editors discovered at Alice's Tea Cup, in Manhattan. It's surprisingly substantial—a bit like an overstuffed deli sandwich, but...

Preserving a Meyer lemon captures its glorious perfume.