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

Some words don’t travel well. Tajine (also written tagine or tajín) is one of them. You say it out loud and someone ...

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 ...

The first time I made this tagine, I made a mistake: I stayed in the kitchen while it simmered slowly in the oven, and the smell of the spices -- ginger and cumin, cinnamon, dried chilies, coriander ...

A good friend of mine went to Morocco a few years ago and brought back a recipe using a tagine, a two-part cooking vessel that has a large circular bowl shaped bottom and a conical top. The top is ...

Most people draw a blank when confronted with the idea of wine from Morocco. They might know Paula Wolfert’s masterful cookbook “The Food of Morocco” and they may have even cooked a cinnamon-scented ...

Farid Zadi is finishing off a tagine of lamb shanks braised with nuts and apricots in spicy tomato sauce, the crown of a meal that includes four Algerian salads and the flaky filo snacks called brik.

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 ...