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 ...

"Clay pot cooking in Moroccan cuisine probably dates back to when Romans ruled parts of North Africa, but it's hard to pinpoint when the tagine itself appeared," explains Christine Benlafquih, editor ...

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 ...

For chef Ayesha Nurdjaja of the acclaimed Shuka and Shukette (the latter recently landing on the New York Times 100 Best Restaurants list), the magic of tagines began during her travels through ...

Embark on a culinary journey with this fragrant Apricot & Almond Chicken Tagine. Inspired by the rich flavors of Moroccan dishes cooked in a tagine pot. This recipe features tender chicken simmered in ...

Main Dish: Here is a tagine filled with vegetables and vegetable proteins! Also a new way to cook seitan, an ingredient made ...

Every once in a while I like to do a dinner that's really exotic. It is times like these that I often turn to North African food. I spent some time in Morocco and particularly loved Marrakech and its ...

"We want people to make these delicious recipes and not be turned off by the requirement of a special pot," said Minifie. "Though nothing is quite so dramatic as to serve it in a real tagine." It's ...

At this point in January, stew season is full on. While hearty, rich beef stews are more than welcome during the dark, chilly days of winter, they’re still just that — hearty and rich, which isn’t ...

It's hard to get around the fact that fat adds flavor. Really, really good flavor. But so does slow cooking. And that is a blessing for people looking to eat healthier by turning to more lean protein ...

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.