Most would agree one of the best parts of being on vacation is getting to try unfamiliar foods and cuisines and realizing, with the right recipes, you can re-create those tastes at home. While my ...

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 ...

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 ...

Q I had the good fortune of having dinner with friends at La Vie restaurant in Pompano Beach recently. What a fabulous place! The food and service were excellent, the atmosphere was enchanting, and ...

The best meat for tagine is lamb or goat ÇƒÓ shoulder, leg or neck fillet with muscle and some fat that will break down and turn tender during the slow cooking. (Dreamstime/TNS) Tagine, a North ...

A brimming pot of hearty stew is a gift in so many ways during the gray, bone-chilling days of winter. Simmering merrily away on the stove, it warms the kitchen (especially if you fire up the oven and ...

Cut the tomatoes into a small dice. Set aside. Add two tablespoons olive oil to the dutch oven and warm over medium-high heat. Sprinkle the stew meat generously with kosher salt and ground black ...

The tagine, a clay pot for cooking North African stews (also called tagines) may not be familiar to the average American cook, but it’s been used for centuries in Morocco. The dishes it produces, ...

I would like to be emailed about offers, event and updates from Evening Standard. Read our privacy notice. Tagine is both the Moroccan word for stew and the name of the pot in which it is cooked - a ...