"tagine" news and stories

You can make a tagine in a regular cast-iron pot with an enameled bottom, but to use the traditional cone-topped ceramic vessel for which the stew is named is to do your cooking a huge favor. The tagine, a North African casserole dish, traps the steam in the cone while the stew is cooking, and sends it back down to the pot. The result? Moist, tender meat and fragrant fruits and vegetables. Bloggers the bittenword combined classic sweet and savory flavors using chicken, apricots, and olives. Experiment with these recipes for Moroccan chicken and couscous, Moroccan chicken breasts, and a chicken tagine with pomegranates.

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Tagine and vegetables. Photo: jkdjulia, Flickr.

• On pulling out the tagine and delighting in an all-day cooking class in Morocco, while a taste of the country will hit Pittsburgh and a recipe for Cucumber Mint Salad/Sorbet.
• Roasting? That's so last year. Care to try an electronic turkey fryer this Thanksgiving?
• Writer Miriam Rubin muses about this summer's farmers' market gems and the joys of canning.
• Beer bits: The Steel City Big Pour is over, but some brews live on, and more beer festivities are on the way.
• Be still our vino hearts -- the grapes are overflowing, which means falling wine prices and great grabs.