Cookbook review by Tracey Zabar
A tagine is a flavorful, slow-cooked stew. It’s also the vessel that it is cooked in, which is a kind of pot bottom with a tall, tapered cover that allows steam to build up so the food stays tender. This cookbook has lots of recipes for vegetarian dishes, often served with couscous, rice, or toasted bread, such as little artichokes with ginger, honey, and preserved lemon; runner beans with tomato and dill; and a creamy pumpkin soup with chili honey. Whip up this easy veggie dish and settle in with the book to take an armchair trip to Morocco.
Recipe excerpted with permission from Vegetarian Tagines and Couscous by Ghillie Başan, photography by Steve Painter (Ryland Peters & Small)
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