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 ...

Bring the chicken stock and the butter to a boil in a small saucepan. Season with salt and pepper. Place the couscous and dried berries in a heatproof bowl, and pour the boiling stock over them. Cover ...

Host Julia Collin Davison makes a fabulous Moroccan Fish Tagine. Host Julia Collin Davison makes a fabulous Moroccan Fish Tagine, ingredient expert Jack Bishop tells you everything you need to know ...

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 ...

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 ...

A tagine fills kitchen with exotic aromas as the meat turns fork-tender and the juices become velvety and rich. It's served over mounds of fluffy couscous to sop up all the goodness. This warming, one ...

Long before the slow cooker, there was the tagine: a clay cooking vessel from northern Africa whose conical lid promotes condensation and moisture retention, bathing the stew inside (also called a ...

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

A tagine is a Moroccan stew. It may be made of meat or poultry and vegetables cooked with preserved lemons, olives, garlic and spices. But there are also vegetarian versions. All are most often served ...

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 ...