"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 ...

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 ...

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 ...

Main Dish: Here is a tagine filled with vegetables and vegetable proteins! Also a new way to cook seitan, an ingredient made ...

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 ...

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 ...

A tagine is a clay cooking vessel with a cone-shaped lid that is used in Moroccan cooking, usually to braise meat until very tender with exotic spices, vegetables and fruit. While most of us will ...

"We created these blends that made it easy to turn chicken or beef into a wonderful tagine meal." Tagine recipes also are becoming more common in food magazines. Gourmet magazine featured a recipe for ...

It's hard to get around the fact that fat adds flavor. Really, really good flavor. But so does slow cooking. And that is a blessing for people looking to eat healthier by turning to more lean protein ...

"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 ...