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 ...

Tagines have been on a slow rise from obscurity in the U.S. Gourmet magazine ran its first lamb tagine recipe in 1968, though the recipes instructed readers to use a casserole dish. Le Creuset ...