If you haven't discovered the unique taste of quince fruit, now is the perfect time. In season, they're a fresh addition to your fall table. Read on for the recipe for caramelized quinces and other preparation ideas. More

Earlier this year we splurged on a bottle of Moroccan argan oil, and it sits in our pantry like a bottle of liquid gold, used sparingly and savored deeply. At first we were merely curious about the intensely nutty flavor of this oil, which we had associated with cosmetics more than cuisine. As we learned more, we were captivated by the details of its history and production involving rare trees, goats, and the Berber women's cooperative movement. More

I was at a dinner party right around this time of year when the host brought up the topic of tagines: did we all have our fall tagine colors picked out? This was, by the way, about the time I decided it was time to leave this dinner party. But it does raise a good seasonal question in terms of thinking ahead to what you're looking forward to cooking in the cooler fall months. While tagines, traditional Moroccan meat and vegetable stews prepared in a special pot, are wonderful and warmly satisfying, there's a whole other world of Moroccan dishes that can be fantastic year-round.
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Let's talk about this tagine for a second: it's crazy good. The dish has so much going on—the fragrant and heavily-spiced sauce, the jammy apricots, the crunchy almonds—and yet it totally works. There's good reason why this Moroccan dish is a classic. More

Q: What are some good recipes that use harissa? My husband and I usually buy it in tubes from France, but recently at a market I snapped some up that is packaged in a can. We have a few recipes, but probably not enough to use an entire can before it goes off. Any ideas?

Sent by Amanda More

Folks in America may not be too familiar with Moro, unless they've made it a point to visit this well-loved Moorish restaurant while in London or have browsed one of their stunningly beautiful cookbooks, which are available here. Luckily for us, The Guardian has made a wonderful set of videos with Moro's co-owner Sam Cook where he demonstrates how to make Moro-style food at home.
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Cumin, cinnamon, mint, and lemon: these are the flavors we most strongly associate with Moroccan cuisine. When you start thinking of these spices in terms of nutty pilafs and rich tagines, a Moroccan-themed dinner party practically writes itself. More

These tall, conical tagines manage to catch my eye every time I walk through a kitchen store. They're used for cooking the North African dish by the same name, and I've been putting serious thought into how I might possibly justify buying one. More

Chermoula (or charmoula) is the North African answer to pesto. Made with ground cilantro, garlic, cumin, and lemon, this sauce can be used for everything from marinating fish to drizzling over flatbread. More

This is another recipe I adapted from a Moroccan tagine recipe since I don't have a tagine. It's a wonderful stewed chicken dish that's very good served over couscous or rice. More