Food Editor Julia Rutland shares her favorite recipes of this savory Mediterranean cuisine.
1 of 5Photographer Colleen Duffley
The tagine is both the name of the dish and the cooking vessel. Why is it so good? As the chicken cooks, it’s constantly basted with pan juices that condense and drip down the sides of the conical lid. Try this tip for tart, salty flavor in your food. Stir ½ teaspoon chopped preserved lemon into tuna and shrimp salads, pasta, vinagrettes, achicken casseroles―just about any dish.
Look for orange blossom water in the extract or cosmetics section of specialty grocery stores. Be sure bottles from the cosmetics section are labeled safe for food use. Or purchase at kingarthurflour.com.