Ramadan

Chef Beverly Gannon accompanies the bread with this salsa, plus a garlic-ginger yogurt dipping sauce and a tomato-mint sauce.

The Centre de Formation en Restauration Traditionnelle, a government-sponsored cooking school in Rabat, is dedicated to preserving the art of traditional Moroccan gastronomy. The students, all young women, will go on to staff Morocco's embassies and consulates around the world. This classic tagine recipe, given to me by the Centre's former director, Monsieur Tamer, is part of the school's delectable curriculum.

This unusual Iranian stew is served hot at the table from the casserole in which it has been cooked. The lid is lifted, and the delicious aromas of rich tender lamb, fresh herbs, spinach and beans fill the room. Serve with rice or orzo.

Can be prepared in 45 minutes or less.

Active time: 30 min Start to finish: 2 1/2 hr

Preserved lemons are a staple Moroccan condiment that can take up to 2 weeks to make in the traditional manner. Added to various foods, they impart a tangy brininess similar to that of olives but with the unique perfume of lemon. In most Moroccan dishes only the peel is used, the pulp being scraped away and discarded. However, the pulp is not wholly without value, making a delicious addition to Bloody Marys, and to salad dressings — wherever a salty-sour taste is welcome. The recipe below is an effort to approximate preserved lemons without having to plan a week or more in advance.

Use brown sugar to mimic the sweetness of soft white sandwich bread.

Sweetened with dates and boosted with coffee, this fruity smoothie gets its creamy texture from a simple trick: puréeing the dates before adding the frozen fruit.

Everything you love about the diner classic, complete with oil-packed tuna, crunchy celery, red onion and capers for bite, and your favorite well-melting cheese.

Your favorite new breakfast on the run has plenty of melty cheese and spice.

Sponge cake takes a bath in sweet saffron-infused milk, emerges sunshine-yellow and ready to feed a crowd.

These adorable East African doughnuts are fluffy, chewy, and doused in cardamom syrup. No kneading or shaping required.

All the flavors of meaty Afghan mantu in a streamlined pasta dish.

The beloved snack of mangoes with lime and chili powder, reimagined as a sunny drink.

Shawarma spices aren’t just for chicken and meat.

Crunchy, creamy, and chewy, this salad is a textural masterpiece.