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 ...

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 ...

Host Julia Collin Davison makes a fabulous Moroccan Fish Tagine. Host Julia Collin Davison makes a fabulous Moroccan Fish Tagine, ingredient expert Jack Bishop tells you everything you need to know ...

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 ...

Long before the slow cooker, there was the tagine: a clay cooking vessel from northern Africa whose conical lid promotes condensation and moisture retention, bathing the stew inside (also called a ...

A traditional dish of Morocco, tagine is both the vessel and the dish created in it. The conical top of a tagine creates a self-basting environment, so the moisture will constantly circulate and ...

A tagine is a Moroccan stew. It may be made of meat or poultry and vegetables cooked with preserved lemons, olives, garlic and spices. But there are also vegetarian versions. All are most often served ...

It’s good kitchen economy to plan a soup or stew toward the end of the week, so you can use up the vegetables you have on hand before they get wrinkled and sad. This tagine is one of the best ways I ...

I have two issues with slow cookers, and both are deal breakers. First, I resent the fact that if I want my meat browned — and therefore flavorful — I must sear it in another pan before adding it to ...

The subtitle of Steve Sando’s latest cookbook is “100 Recipes for Cooking with All Kinds of Beans.” And this is no understatement: With his wildly popular company, Rancho Gordo, Sando has made ...