A tagine is a dish and also a clay cooking vessel. As a vessel, it has a tall, cone-shaped or domed lid that very cleverly recirculates moisture. You can easily make one with a shallow skillet and ...

The results produced by cooking in an actual tagine are far greater, however. Purists will argue that unglazed clay tagines should always be used, with the clay imbuing plenty of flavour.

If you’re using a tagine for the first time, it’s important to season it before cooking. This process, also called curing, helps strengthen the clay, making it more resistant to cracking.

Recipe: In the bottom of a Clay Coyote Flameware Tagine, mix the onion, herbs, and spices to create a chermoula (a paste). Add oil and heat on medium-high heat.

If you want to make tagine-style dish but don't have a traditional tagine, look to this common cooking vessel to solve all your problems.

This Lamb and Butternut Squash Tagine with Apricots recipe gets its flavor from lamb shoulder, ras el hanout, and dried apricots.

If using an actually tagine, add everything at the beginning while tagine is cold, slowly heat and cook. By doing it his way, tagine won't crack from adding cold items to a hot clay tagine.

How to season a tagine If you’re using a tagine for the first time, it’s important to season it before cooking. This process, also called curing, helps strengthen the clay, making it more ...

How to season a tagine If you’re using a tagine for the first time, it’s important to season it before cooking. This process, also called curing, helps strengthen the clay, making it more resistant to ...