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 ...

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 ...

“This tajine is a one-pot masterpiece – tender lamb with fragrant spices, vegetables and olives. Try and cook it over charcoal for best results. Remember, if you haven’t used your tajine for a while, ...

Which tagine is best? 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 ...

Move over, Dutch oven. Put a lid on it, crockpot. There’s a new slow-cooker making heat waves in the kitchen, and it has everything you’d want from a take-your-time technique: simple one-pot ...

In the next few days, we look at easy recipes that can be recreated at home using a tagine. Today, we have the delicious Apricot And Lamb Tagine Originating from Morocco, the word tagine comes with ...

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 ...

One-pot cooking is not to be scoffed at. A tajine, the Moroccan cooking vessel with a conical lid, always produces a dish in which flavours are intensified by the strange sorcery that happens by the ...

How to make the most succulent vegetarian version of this quintessential Moroccan stew The idea of there being a single perfect formula for vegetable tagine is as absurd as there being just one way to ...