"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 ...

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 ...

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 ...

This showstopper vegetarian sweet potato tagine pot pie, full of the sweet and savory flavors of Moroccan cuisine, is ...

Wolfert is the author of the newly published "Mediterranean Clay Pot Cooking." I don’t think I’ve ever met a clay cooking pot I didn’t like . . . or want to own. And I have more than 100 clay pots of ...

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 ...

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 recipes are also becoming more common in food magazines. Gourmet magazine featured a recipe for chicken tagine with apricots and spiced nuts as recently as its February issue, though it still ...

I don’t think I’ve ever met a clay cooking pot I didn’t like . . . or want to own. And I have more than 100 clay pots of every size in my kitchen to prove it: Moroccan tagines, Provencal daubieres, ...

At this point in January, stew season is full on. While hearty, rich beef stews are more than welcome during the dark, chilly days of winter, they’re still just that — hearty and rich, which isn’t ...

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 ...

Tagines have been on a slow rise from obscurity in the U.S. Gourmet magazine ran its first lamb tagine recipe in 1968, though the recipes instructed readers to use a casserole dish. Le Creuset ...