You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Brunswick resident Carmen Greenlee fantasizes about paring down her ...

Tagines are two-piece, slow-cooking vessels consisting of a cone-shaped top and a wide bowl of a base. Vegetables, meat and spices are layered and covered with liquid, and the whole dish cooks slowly ...

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 ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. I’ve been on a Moroccan tear in my cooking lately and coveting one of ...

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 ...

"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 ...

In her blue paisley apron, thick-framed glasses, and her french-braided plaits swinging, Chef Einat Admony lays out bowls overflowing with green olives and amber preserved lemons, slivered fresh lemon ...

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