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 ...

Every once in a while I like to do a dinner that's really exotic. It is times like these that I often turn to North African food. I spent some time in Morocco and particularly loved Marrakech and its ...

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 ...

Savory lamb, salty olives, and the warm spices in ras el hanout are balanced by sweet butternut squash, apricots, and a touch of honey for this tagine. Mary-Frances Heck is a chef and food editor, ...

This pot is so good, they named a dish after it. Despite its popularity on social media, preparing an entire meal in a single pot, aka, one-pot cooking, isn’t new. Global one-pot cooking ...

This pot is so good, they named a dish after it. Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and recipe developer with five years experience who loves cooking ...