"Clay pot cooking in Moroccan cuisine probably dates back to when Romans ruled parts of North Africa, but it's hard to pinpoint when the tagine itself appeared," explains Christine Benlafquih, editor ...

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

Wolfert is the author of the newly published "Mediterranean Clay Pot Cooking." I don’t think I’ve ever met a clay cooking pot I didn’t like . . . or want to own. And I have more than 100 clay pots of ...

The handsome Spanish cazuelas, Moroccan tagines and other Mediterranean clay pots I've been finding as I poke around cookware stores have refueled my fascination with cooking in clay. Their luminous ...

A tagine is a clay pot with a cone-shaped lid, usually colorfully decorated, and is available in many different sizes. Any dish cooked in this type of pot is called a tagine. It can be made with fish, ...

A friend of mine sent me an email not long ago to tell me she received a tagine for Christmas. She wondered what to do with her new clay cooking vessel that combines a low-rimmed, round, shallow base ...

It was in Morocco that I first encountered the ubiquitous two-part cooking vessel called a tagine -- low-rimmed concave plate-like bottom and high cone-shaped top. The vessel is ingenious for the way ...

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 whole dish cooks slowly ...

Since I grew up in a half-Sephardic household, the Jewish High Holidays of Rosh Hashanah and Yom Kippur meant to me something different from what they meant to my mainly Ashkenazi Hebrew school ...

1. Drain the beans, cover with fresh water, and cook until they are half tender, about 30 minutes. Meanwhile, cut the lamb into 1/2-inch cubes and toss with salt and pepper. 2. Heat 1 1/4 tablespoons ...