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 ...

When the weather cools down, this is the dish I crave most. In this video I make a classic Moroccan chicken tagine, ...

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.

Moroccan lamb tagine with melting tomatoes and onions Total time: 3 hours and 45 minutes Servings: 4 to 6 Note: Adapted from “Mediterranean Clay Pot Cooking” by Paula Wolfert. She recommends a glazed ...

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 ...

The best recipe for a family dinner ! A colorful recipe :-) Pour a drizzle of olive oil in a tagine pan or a sauce pan. Golden the sausages and meatballs on each side. Meanwhile, cut the vegetables.

SAN ANTONIO — Instructions: In bowl, combine flour and garam masala. Add beef cubes and toss well to coat. Set aside. In the bottom of a flameproof tagine, heat oil over medium heat. Add onion, bell ...

Traditional French cooking teaches that a classic braise begins by searing the meat, deglazing with wine or stock, scraping up the fond, and then covering with liquid. Contrast this to the Moroccan ...

Transport your kitchen to the heart of North Africa with this Moroccan Chickpea and Apricot Tagine with Toasted Almond Couscous. This plant-based global dish features a rich blend of warming ...

As we head into last-minute territory for holiday gift buying, cookbooks are an easy — and always appreciated — answer for the food-lovers on your list (including yourself!). Part 1 and Part 2 of this ...

I have two issues with slow cookers, and both are deal breakers. First, I resent the fact that if I want my meat browned — and therefore flavorful — I must sear it in another pan before adding it to ...