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 ...

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 ...

Move over, Dutch oven. Put a lid on it, crockpot. There’s a new slow-cooker making heat waves in the kitchen, and it has everything you’d want from a take-your-time technique: simple one-pot ...

In the next few days, we look at easy recipes that can be recreated at home using a tagine. Today, we have the delicious Apricot And Lamb Tagine Originating from Morocco, the word tagine comes with ...

Long before the slow cooker, there was the tagine: a clay cooking vessel from northern Africa whose conical lid promotes condensation and moisture retention, bathing the stew inside (also called a ...

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 ...

With healthy, enticing Moroccan salads and breads starting out the new year in our last Cooking School column, why not continue this North African journey with a tempting tagine? One of the great ...

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 ...

How to make the most succulent vegetarian version of this quintessential Moroccan stew The idea of there being a single perfect formula for vegetable tagine is as absurd as there being just one way to ...