When we visited Morocco we took a cooking class at a little spot in the Atlas Mountains. The thing that struck me the most about Moroccan cooking was just how fresh everything tasted. We learned to make a chicken tagine, a health salad, and then later ate
Saturday Night Tagine
Saturday night Cooking with the Coyotes Chicken with preserved lemons on a carrot raft tagine, shown here in photos.
Sweetness for Savory Tagines
Renowned chef Paula Wolfert gave us inspiration at the Clay Coyote for making a Moroccan cooking dish called a tagine. You can see in our previous article the history of the tagine and a few recipes you can make in your own. Here, we are describing a
Moroccan Cooking with Tagines
The Clay Coyote makes their own line of cookware, the most famous being the flameware line. This includes the ever-so-popular grill basket, the cazuela, the large and small skillets, the medium saucepan, and the tagine. These might all be familiar
Goin’ to the Lake!
As many Minnesotans might know, during the summer months news station WCCO out of the Twin Cities does a 2-day segment called “Goin’ to the Lake” where they visit a new town each week and feature different local landmarks the viewers tell them to check
Winter squash and Brussel sprout tagine
At the Clay Coyote we love to cook (especially in clay posts) and we also love to share recipes. This week one customer, Mike, bought a tagine. He shared one of his favorite recipes and these thoughts, "Thank you so much for helping me purchase the
To grill or not to grill? Bacon wrapped Jalapeno Appetizer
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
