jnane tamsna


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

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
Subscribe to Gourmet