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 ...

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 ...

Bring the chicken stock and the butter to a boil in a small saucepan. Season with salt and pepper. Place the couscous and dried berries in a heatproof bowl, and pour the boiling stock over them. Cover ...

Host Julia Collin Davison makes a fabulous Moroccan Fish Tagine. Host Julia Collin Davison makes a fabulous Moroccan Fish Tagine, ingredient expert Jack Bishop tells you everything you need to know ...

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 ...

I tasted my first tagine in my 20s. A newly minted New Yorker, I went out to dinner in Greenwich Village to a now-shuttered restaurant called Cookies and Couscous. While sitting by the window and ...

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 ...

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 ...

A tagine is a Moroccan stew. It may be made of meat or poultry and vegetables cooked with preserved lemons, olives, garlic and spices. But there are also vegetarian versions. All are most often served ...

This pot is so good, they named a dish after it. Despite its popularity on social media, preparing an entire meal in a single pot, aka, one-pot cooking, isn’t new. Global one-pot cooking ...