The fact that Algeria shares culinary traditions with Spain, Italy, and France is evident in many of its dishes, like this skabetch.

Reflecting the country's long history as a crossroads for Europe, Africa, and the Middle East, one chef's vision of Algerian cooking is dazzlingly complex, comfortingly familiar—and entirely...

There’s character to spare in this layered flatbread, called msemmen in Arabic. The dough is rubbed with spiced oil, rolled into a spiral, flattened, and then cooked on a griddle, for a flakiness that’s surprisingly substantial....

Like cinnamon in this country, cardamom plays a starring role in Algerian sweets.

As someone who grew up drinking tea made from the tea plant, I long objected to herbal teas (or infusions or tisanes or t-fusions).

The barrier islands of South Carolina are home to the Gullah, an African-American people descended from slaves brought to the southern colonies in the early 18th century.

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.

Rather than a novelty, rose petals are actually a bona fide ingredient in North African and Middle Eastern cuisines.