Move over, Dutch oven. Put a lid on it, crockpot. There’s a new slow-cooker making heat waves in the kitchen, and it has everything you’d want from a take-your-time technique: simple one-pot ...

The handsome Spanish cazuelas, Moroccan tagines and other Mediterranean clay pots I've been finding as I poke around cookware stores have refueled my fascination with cooking in clay. Their luminous ...

Add Yahoo as a preferred source to see more of our stories on Google. For chef Ayesha Nurdjaja of the acclaimed Shuka and Shukette (the latter recently landing on the New York Times 100 Best ...

Brunswick resident Carmen Greenlee fantasizes about paring down her belongings to live in a tiny house. She’s not sure of the location yet, but in her fantasy, the plot of land upon which it will sit ...

Tagines are two-piece, slow-cooking vessels consisting of a cone-shaped top and a wide bowl of a base. Vegetables, meat and spices are layered and covered with liquid, and the whole dish cooks slowly ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. I’ve been on a Moroccan tear in my cooking lately and coveting one of ...

In her blue paisley apron, thick-framed glasses, and her french-braided plaits swinging, Chef Einat Admony lays out bowls overflowing with green olives and amber preserved lemons, slivered fresh lemon ...

For chef Ayesha Nurdjaja of the acclaimed Shuka and Shukette (the latter recently landing on the New York Times 100 Best Restaurants list), the magic of tagines began during her travels through ...