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 ...

RABAT, Morocco – From ancient Arabs to Williams-Sonoma shoppers. It’s the unlikely path of the tagine, the signature slow-cooked and heavily seasoned dish of this North African nation that recently ...

Tagines have been on a slow rise from obscurity in the U.S. Gourmet magazine ran its first lamb tagine recipe in 1968, though the recipes instructed readers to use a casserole dish. Le Creuset ...