Christine Benlafquih, food writer, editor, and founder of Taste of Maroc ...

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 ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. I’ve been on a Moroccan tear in my cooking lately and coveting one of ...

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 ...

Kitchen goods catalogs feature multiple models and the Internet offers dozens of retail sources, including Tagines.com. In 2005, French ceramic cookware maker Emile Henry launched the Flame Top Tagine ...

"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 ...

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 ...

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ON THIS WEEK’S episode of Dinner SOS, food director and host Chris Morocco is joined by Leetal and Ron Arazi, the duo behind the brand New York Shuk, known for exceptional spices and pantry staples, ...