But Moroccan food, for me ... Medha: Tangia gets its name from this vessel. It's an urn-like clay pot that was originally used to preserve butter and olive oil. Originating from Marrakech ...

Even when I bought it, this pot bore the scent of Moroccan spices and the patina of long use. To my eyes it is also very beautiful in that the clay top piece, the cone, has been deeply grooved by ...

And I have more than 100 clay pots of every size in my kitchen to prove it: Moroccan tagines, Provencal daubieres, Spanish cazuelas, Italian bean pots, Turkish guvecs and even ceramic colanders ...

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 ...

Tagine is perhaps one of the most famous Moroccan dishes, and it gets its name from the vessel it's cooked in. The popular ...

The little clay pots lining the tiled tops of the stalls ... and bicycles during the early morning hours. Like all memorable Moroccan cuisine, patience and delicate balance of flavour are key ...

Just above the stove, there are three Moroccan tagines ... s latest book, ?Mediterranean Clay Pot Cooking? (Wiley & Sons, 2009), released this month. A long-time advocate of slow cooking ...

a classic meen vevichathu from Kerala in India or the popular Moroccan tagine, clay pots are a must, primarily because cooking in earthenware are said to make food more flavoursome and healthy.