Children of the Sahara Foundation

The fascination with Moroccan cuisine has taken off—both in the United States and around the globe—epicures and chowhounds are flocking to the ancient ochre-hued city of Marrakesh. Foreign-led food tours are sprouting. Homegrown cooking classes are multiplying. And high-end restaurants run by European hotshots are opening alongside the city’s nonpareil street food and old, home-style establishments. Read more from The New York Times.