Add Yahoo as a preferred source to see more of our stories on Google. For chef Ayesha Nurdjaja of the acclaimed Shuka and Shukette (the latter recently landing on the New York Times 100 Best ...

In her blue paisley apron, thick-framed glasses, and her french-braided plaits swinging, Chef Einat Admony lays out bowls overflowing with green olives and amber preserved lemons, slivered fresh lemon ...

Move over, Dutch oven. Put a lid on it, crockpot. There’s a new slow-cooker making heat waves in the kitchen, and it has everything you’d want from a take-your-time technique: simple one-pot ...

Embark on a culinary journey with this fragrant Apricot & Almond Chicken Tagine. Inspired by the rich flavors of Moroccan dishes cooked in a tagine pot. This recipe features tender chicken simmered in ...

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 ...

With healthy, enticing Moroccan salads and breads starting out the new year in our last Cooking School column, why not continue this North African journey with a tempting tagine? One of the great ...

Long before the slow cooker, there was the tagine: a clay cooking vessel from northern Africa whose conical lid promotes condensation and moisture retention, bathing the stew inside (also called a ...

For chef Ayesha Nurdjaja of the acclaimed Shuka and Shukette (the latter recently landing on the New York Times 100 Best Restaurants list), the magic of tagines began during her travels through ...