I tasted my first tagine in my 20s. A newly minted New Yorker, I went out to dinner in Greenwich Village to a now-shuttered restaurant called Cookies and Couscous. While sitting by the window and ...

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 ...

I’ve always done my armchair traveling through cookbooks — whether it’s Elizabeth David’s Mediterranean, Fuschia Dunlop’s Sichuan or Claudia Roden’s Middle East. My copy of Paula Wolfert’s original ...

Why This Recipe Works: Traditional Moroccan tagines are slow-cooked stews that get their name from the earthenware pots in which they are cooked. The domed lids of tagine pots trap condensed moisture ...

I have started taking stock of all the chametz in my house. The frozen challah in my freezer, the many snack bars and huge boxes of cereal I bought at Costco that my kids have stopped eating, and the ...

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 ...