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 ...

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 ...

Which tagine is best? 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 ...

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 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, ...

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 ...

"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 ...

Heat 2 to 3 tablespoons of olive oil in a large pot set over medium-high heat. Add the onion and cook just until the onion is translucent. Add in the ginger and garlic and cook for just a minute ...

RABAT, Morocco – From ancient Arabs to Williams-Sonoma shoppers. It’s the unlikely path of the tagine, the signature slow-cooked and heavily seasoned dish of this North African nation that recently ...