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 ...

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 ...

This spicy, aromatic lamb stew is inspired by a traditional Moroccan meat-and-vegetable tagine called mrouzia, a sweet and rich celebratory stew that is prepared in the days following Eid al-Adha, or ...

September 2, 2010 (CHICAGO) That means many Jewish families will be enjoying special holiday meals together in the next few weeks. Chicago's favorite kosher chef Laura Frankel has a suggestion for a ...

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 ...