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 ...

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 ...

1 pound (2 medium) Yukon Gold potatoes, unpeeled and cut into 1-inch dice 1 pound (½ medium) peeled butternut squash, cut into 1-inch dice ½ pound (1 medium) sweet potato, unpeeled and cut into 1-inch ...

There's a wonderful cookbook from Australia by Bill Granger called Bill's Sydney Food. This tagine is inspired by one of his recipes. The flavors are nuanced and complex but there's not one ingredient ...

Full flavoured: Zaalouk (Moroccan eggplant and tomato salad) served with bread as an appetiser or to accompany the main dish. Photo: Rohan Thomson Easy and delicious: Moroccan lamb tagine with carrots ...

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 ...

When Anissa Helou first came across the recipe for this variation on a common Moroccan tagine, or stew, she questioned whether the raw rice in the meatballs would cook fully. It does. Any grains that ...

As the conical clay lid of is lifted, a cloud of hypnotic aromatic goodness is released. The rich scent of cumin, cinnamon and turmeric combined with the sweetness of caramelised onions and dried ...

1. In a bowl, toss the lamb with salt, pepper, garlic, ginger, cumin, turmeric, and cloves. Let sit at room temperature for 1 hour. 2. Set the oven at 350 degrees. 3. In a large ovenproof casserole ...