Marrakech is home. Arriving here, smelling the spices, feeling the light, absorbing the warmth: that is what the feeling of home is. In our family abode here, the queen of the house is actually the chef, Majida. She has been...

In Korea soup is a love language in itself. There are four words for it (guk, tang, jigae and jeongol), and one to honor every celebratory occasion. Served year round as both a main and a side, it brings warmth,...

Passover, or Pesach, began at sundown on Wednesday and ends at sundown next Thursday. One of the most widely observed Jewish holidays, Passover commemorates the sparing of the ancient Israelites’ firstborn sons (the “passing over” of the angel of death)...

Redolent of slow-cooked meat and high-spiced syrup, there’s nothing more poetically evocative of Moroccan cuisine than tagine, the quintessential Berber stew prepared in the conical earthenware vessel of the same name. Traditional tagines are composed of lamb with dried prunes...

Perhaps it goes without saying that the simplest of heritage dishes were born from resourcefulness and absolute necessity. Such is certainly the case with escabeche, a Spanish mainstay with Moorish roots which, in the traditional sense, refers to fish fried...

With wine enthusiasts’ attention largely bestowed on the world’s top-producing countries—France, Italy, and Spain—it may come as a surprise to you that the country with longest continuous viniculture is actually the Republic of Georgia. It was there, in the South...