Moroccan lamb tagine with melting tomatoes and onions Total time: 3 hours and 45 minutes Servings: 4 to 6 Note: Adapted from “Mediterranean Clay Pot Cooking” by Paula Wolfert. She recommends a glazed ...

Why This Recipe Works: Traditional Moroccan tagines are slow-cooked stews that get their name from the earthenware pots in which they are cooked. The domed lids of tagine pots trap condensed moisture ...

A friend of mine sent me an email not long ago to tell me she received a tagine for Christmas. She wondered what to do with her new clay cooking vessel that combines a low-rimmed, round, shallow base ...

IF I WERE to put my feelings about winter into a pie chart, it would look something like this: a 20 percent wedge for the things I love (roaring fires, steaming mugs of hot chocolate, rib-sticking ...

Like when they pour sweet mint tea high and hot from a silver pot, tea as cloudy and strong as smoke from a hookah loaded with honey-mint tobacco. Or when with a flourish of ceremony they lift away ...

Most would agree one of the best parts of being on vacation is getting to try unfamiliar foods and cuisines and realizing, with the right recipes, you can re-create those tastes at home. While my ...

The best meat for tagine is lamb or goat ÇƒÓ shoulder, leg or neck fillet with muscle and some fat that will break down and turn tender during the slow cooking. (Dreamstime/TNS) Tagine, a North ...

Embark on a culinary journey with this fragrant Moroccan Vegetable Tagine with Apricots & Almonds. This dish is a delightful medley of seasonal vegetables, sweet apricots, and crunchy almonds, all ...

Tagine, a North African stew, is distinguished by the conical, earthenware pot in which it is cooked. The heavy cone-shaped lid helps trap steam so moisture trickles back down into the stew. According ...