This recipe for Moroccan pumpkin and chickpea stew makes a great fall entrée. And it can be a vegan dish, or can have chicken added to it. The primary flavors of Moroccan cuisines are what drive this ...

1. In a Dutch oven or large saucepan, heat oil over medium-high heat. Add onion, ginger, salt, pepper, turmeric, cinnamon and chili powder. Cook until onion is tender and golden, about 10 minutes.

A friend of mine sent me an email not long ago to tell me she received a tagine for Christmas. She wondered what to do with her new clay cooking vessel that combines a low-rimmed, round, shallow base ...

NEW YORK — North African, minority-owned Mina is bringing Moroccan flavors to shelves with its line of ready-to-eat lentil, chickpea and white bean stews and soup. The shelf stable line features four ...

The subtitle of Steve Sando’s latest cookbook is “100 Recipes for Cooking With All Kinds of Beans.” And this is no understatement: With his wildly popular company, Rancho Gordo, Sando has made ...

In her PBS special Lidia Celebrates America: A Nation of Neighbors, Lidia Bastianich joins No Res Gourmet—a grassroots culinary movement founded by Firas Ayyad—which prepares meals for those ...