According to 23andMe, I am genetically predisposed to prefer sweet over salty foods. I really didn’t need them to tell me that. No wonder I love Rosh Hashanah cuisine so much. Apples dipped in honey, ...

Tierney Plumb is an editor of Eater’s Northeast region, covering D.C., Boston, Philly, and New York. After a recent multi-million dollar renovation to transform its bar, restaurant, and lobby areas, ...

Though Mourad Lahlou was born in Casablanca and grew up in Marrakesh, the acclaimed chef of Aziza in San Francisco taught himself how to cook Moroccan food in America. While studying economics at San ...

1. Season lamb shanks generously with salt and pepper and then sear in hot pan with vegetable oil. When shanks are evenly browned all over remove from the frying pan and arrange in a casserole or deep ...

A fresh approach to Rosh Hashana (the observance begins at sundown Sept. 20) brings lamb to the table, a Sephardic family custom from Shoshana (Shoshy) Mor and her older brother Yoram Danino, who now ...

Tierney Plumb is an editor of Eater’s Northeast region, covering D.C., Boston, Philly, and New York. A sometimes-sleepy section of Capitol Hill recently welcomed a lively new venue for Moroccan ...

Passover is often referred to as Hag HaMatzot (the feast of unleavened bread) and matzo, the bread of affliction, is definitely the star of this holiday. The prohibition against eating chametz has us ...