If your tagine doesn’t have a stainless steel, cast-iron or other bottom that will withstand high heat, you will need to brown the meat in a skillet before proceeding with the recipe. If you don’t ...

Bring the chicken stock and the butter to a boil in a small saucepan. Season with salt and pepper. Place the couscous and dried berries in a heatproof bowl, and pour the boiling stock over them. Cover ...

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 ...

Tagine is a word that has two meanings: It refers to both an earthenware pot with a conical lid and to the slow-simmered North African stew that is cooked in it. While a tagine is a method more than 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 ...

You don’t need the conical clay pot called a tagine to make the Moroccan braise of the same name — a deep saute pan will do. But you do need fresh spices. Properly stored in airtight containers, away ...

I recently spent three weeks in Morocco, where seemingly every hotel or restaurant served a tagine, a North African stew of spiced meat and vegetables prepared in a shallow earthenware cooking dish ...

2 split chicken breasts, cut in half 4 chicken thighs 4 chicken legs 2 garlic cloves, passed through a garlic press 3/4 teaspoon salt 1 teaspoon pepper 5 tablespoons olive oil 2 tablespoons butter 2 ...

When I was in Paris last month, I was inspired by the generous stacks of rhubarb in markets all over the city. It was the same last year when I visited my brother Dan and his dedicated rhubarb garden ...