If you’ve never cooked with cardoons before, a commonly used veggie in North African cuisine, this savory recipe for Cardoon Beef Tagine is a good way to start. It comes from Jennifer McLagan’s new ...

A good friend of mine went to Morocco a few years ago and brought back a recipe using a tagine, a two-part cooking vessel that has a large circular bowl shaped bottom and a conical top. The top is ...

Note: This North African stew will fill your house with the fragrance of warm spices. Wonderful when served over couscous. To toast the almonds, roast them in a 400-degree oven for 8 to 10 minutes.

SAN ANTONIO — Instructions: In bowl, combine flour and garam masala. Add beef cubes and toss well to coat. Set aside. In the bottom of a flameproof tagine, heat oil over medium heat. Add onion, bell ...

Nargisse Benkabbou’s hearty and fragrant beef tagine with green beans, olives and preserved lemons, that is. By Sam Sifton Nargisse Benkabbou’s beef tagine with green beans and olives.Credit...Rachel ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. I think this is best cooked completely one day and then slowly reheated the next day. The reheating ...

Note: Ras el hanout is a spice mix available at specialty markets. 2 pounds oranges 1/4 cup sugar 1/2 teaspoon ground cinnamon 1 tablespoon orange flower water 2 pounds pears 1 large onion, minced 1/4 ...

Cut the tomatoes into a small dice. Set aside. Add two tablespoons olive oil to the dutch oven and warm over medium-high heat. Sprinkle the stew meat generously with kosher salt and ground black ...

A slowly simmered tagine is perfect for this time of year, hot, spicy and a little sweet. This version is a complete meal in itself, with plenty of protein from the meat, complex carbs from the ...