Farid Zadi is finishing off a tagine of lamb shanks braised with nuts and apricots in spicy tomato sauce, the crown of a meal that includes four Algerian salads and the flaky filo snacks called brik.

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 ...

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 ...

The dish tagine, a North African stew, is named after the earthenware vessel it is cooked in. A cone-shaped pot lid traps the steam as the stew cooks, resulting in a tender melding of all the ...

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 ...

The recipes will help you celebrate the end of Ramadan ...

Every Pesach, my Spanish Moroccan grandfather would she’cht (slaughter) a lamb. My grandmother would make a tagine style roast with the shanks. One of the lamb shanks would be displayed on the Seder ...