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 ...

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 ...

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 ...

Beef short ribs are a bargain - so much so they'll probably soon go the way of monkfish, pork belly and lamb shanks and become prohibitively expensive. Get them while you can but remember to leave ...

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 ...

This is a really easy recipe as you’re just throwing things in. You can replace the beef with chicken thighs if you like. Pour a good splash of oil into your largest casserole dish. Season the beef ...

POLOKWANE – Moroccan and Algerian tajine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are ...