These tasty little appetizers would be perfect for Superbowl Sunday! You can either grill them or bake them in the oven. I decided to make these indoors in my Tagine. It is a bit too cold for me to be outside grilling... You decide, grill or oven?
Pheasant Tagine with Apricots, Rosemary, and Ginger
This recipe submitted for our tagine recipe contest by Jodi Edstrom was our 3rd place winner. She used pheasant, which is local to our area. We loved that she created the tagine with traditional Moroccan elements, and then personalized it by using local
North African Meatballs with Spicy Tomato Sauce and Date Pearled Couscous
Runner up in the 2012 tagine contest... Deciding on 1 winner for the 2012 tagine recipe contest was a difficult task for our judges. This recipe from Elsa Cooks was a close second runner up, and winner of a Clay Coyote gift certificate. We made this
Tagine Month… Fish Tagine with Creamy Onion Charmoula
Check out the new Clay Coyote Flameware in our Made at the Coyote Shop Happy International Tagine Month! Yesterday was a day of firsts for me. My first fish tagine, my first time making a charmoula, and my first unsuccessful recipe from the Food of
Morel Mushroom, Garlic Wine, and Chicken Thigh Tagine
After months of pouring over cook books, experimenting with unfamiliar ingredients, and multiple visits to various ethnic grocers, I was ready to create my own tagine recipe. I wanted the recipe in include as many locally found ingredients as
What is your culinary muse?
What inspires you in the kitchen? I am influenced by a myriad of factors. Seasonal and local ingredients play a huge role in what I cook. My tagine has also become a source of inspiration. I have found guidance and inspiration from food blogs and cookbook
Moroccan Chickpea and Sweet Potato Tagine
Drum roll please... Congratulations Sue Doeden! "Moroccan Chickpea and Sweet Potato Tagine" has been chosen by our 3 judges as the winner of our tagine contest. Sue is a food writer, columnist, recipe developer, food photographer, and culinary
Tagine aux Pruneaux
This is one of the 3 finalists for our Tagine Recipe Contest. Our judges described this dish as a unique combination of distinct flavors and textures. Tagine aux Pruneaux 4 pounds lamb shoulder de-boned 1 pound prunes 1/2 pounds whole almonds 1
March is Tagine Month!
TAGINE, the name of both the dish and the pot it is cooked in, are traditionally done on the stovetop so the moisture condenses on the cool stoneware top and drops back into the Clay Coyote Flameware dish. The lid on the tagine is designed to
