In this series, Place at the Table, we look at diasporic enclaves around the world through their cuisines—and the people who, in trying to re-create a taste of home, have forged exciting food scenes ...

Anyone who tries to capture the breadth of Middle Eastern cuisine usually spawns a bugbear. Claudia Roden, the preeminent scholar and cookbook author, instead inspired confidence and relief when she ...

A staff member at Dar Tajine serves traditional Moroccan mint tea. The high pour helps cool the tea and creates the signature froth. Getting your Trinity Audio player ready... A wave of family-owned ...

Anna McKitrick dipped fresh-baked pita in a red pepper and walnut dip at Al Basha Restaurant. She pulled imported olives and tahini from the shelves at Palestine Supermarket. She sampled a fried dough ...