Ancient Comfort Food - The Tagine is Featured in the Medford Mail Tribune

From the ancient Arab marketplace to gourmet emporiums like Allyson's Kitchen. It's the unlikely path of the tagine, the signature slow-cooked and heavily seasoned dish of Morocco that lately has been embraced by adventurous American gourmets.
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Traditionally made of clay, tagines allow liquid to slowly evaporate, condense on the chimney-like lid and reinfuse the food with moisture, leading to incredibly tender meat.

- Food Editor Sarah Lemon, Mail Tribune
read more at mailtribune.com/alacarte

This week the Medford Mail Tribune featured an article on Tagine Cooking, a slow-cooked cuisine of Morocco and the ancient Arab world. The word "tagine" does not only refer to a style of cooking, but to the actual cookware most commonly used, the Tagine. The Tagine is a conical shaped piece of cookware that allows foods to be slow cooked, efficiently using the foods own juices to keep it moist and delicious. Allyson was asked by Mail Tribune videographer, Jim Craven, to explain some of the meanings of "tagine," and show the differences in some of the tagine vessels used to cook this ancient cuisine.

Allyson is also teaching a Hands-On Moroccan Cooking Class this Sunday, Oct, 26 in Ashland. for more information visit our Cooking Classes Schedule for Ashland, or call our store at (541) 482-2884.