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Pottery and regional cooking from Fes to Tamegroute and the Souss

Moroccan craft landscapes: Fes, Tafilalt and the Anti-Atlas

Meknes, Taroudant and Agadir: harbours, souks and regional cooking over 16 days

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

Crock Pot Moroccan Lentil Stew

i found this recipe on about.com originally, but it didn't have the nutritional information included. we *love* this recipe. the stew has a real kick, is easy to throw together in the morning, and is really satisfying.

Lentil Stew with Pumpkin or Sweet Potatoes

this easy, subtly seasoned stew is an adaptation of a moroccan recipe by kitty morse, from her lovely book “the vegetarian table: north africa.” whether you choose to use sweet potatoes or winter squash, you’ll be using vegetables with a great deal of vitamin a. recipe discovered on the ny times website.