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Cooking Schools: Peggy Markel

I picked up the old-fashioned bellows and crouched down to encourage the hot coals in my brazier. I was taking a tagine workshop, of all things.
May 2008
recipes

Lamb Tagine with Prunes and Cinnamon

This well-balanced stew is intense yet mellow. The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender.
May 2008
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