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 ...

The video surveys hallmark Moroccan dishes and where they are served, providing culinary context and cultural settings.

In Moroccan cuisine, the word “tagine” does double duty as the name of a succulent stew and of the clay pot in which the meat and vegetables slowly cook. Upscale retailers such as Sur La Table have ...

The tagine, a clay pot for cooking North African stews (also called tagines) may not be familiar to the average American cook, but it’s been used for centuries in Morocco. The dishes it produces, ...

Add Yahoo as a preferred source to see more of our stories on Google. Cooking with a tagine unlocks rich, layered flavors and tender textures that elevate meals beyond traditional stews. The tagine’s ...

Throughout my years of traveling in Morocco and Spain, I have collected several clay tagine pots and until last week, occasionally used them for special occasions. A few days ago, I found the most ...

There is a moment in most Indian kitchens, usually somewhere around your late twenties or early thirties, when you find yourself thinking about your grandmother's cooking. Not just what she made, but ...

It was in Morocco that I first encountered the ubiquitous two-part cooking vessel called a tagine -- low-rimmed concave plate-like bottom and high cone-shaped top. The vessel is ingenious for the way ...