The best meat for tagine is lamb or goat ÇƒÓ shoulder, leg or neck fillet with muscle and some fat that will break down and turn tender during the slow cooking. (Dreamstime/TNS) Tagine, a North ...

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 ...

Dating back centuries, tagine pots are a vessel traditionally used to cook the North African dish of the same name. Especially popular in Morocco, tagines are traditionally earthenware - although ...

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 ...

Every once in a while I like to do a dinner that's really exotic. It is times like these that I often turn to North African food. I spent some time in Morocco and particularly loved Marrakech and its ...

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 ...

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 ...

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 ...