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 ...

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 ...

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 ...

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 ...

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 ...

Finish cooking the chicken. 7) Serve the chicken (if cooked in a tagine, serve it at the table if you like), topped with the toasted almonds and more freshly chopped herbs. Variations Nut-Free: To ...

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 ...

Unlock to see our ratings and compare products side by side The Nutrition Ratings is based on values for energy density (calories per gram of food), total fat, saturated fat, trans fat, sodium, sugars ...

A faint hint of spring in the air always puts me in the mood for lamb. I was pleasantly surprised to find that my local supermarket carries merguez, a Middle Eastern sausage flavored with harissa and ...

THE bestila arrives in a haze of sugar and spices, a round chicken and almond pie encased in fragile buttered layers of filo dough and covered in a drift of powdered sugar crisscrossed with trails of ...

On a Friday afternoon in September 2007, I set about making the most eventful Shabbat dinner of my life. After a summer of itinerancy, subletting an apartment and dressing out of a suitcase, I had ...