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Times Food editor Russ Parsons finds a new line of tagines

Tagine
Farid Zadi is nuts about tagines. How nuts? The Los Angeles chef and cooking teacher personally declared April to be "National Tagine Month." OK, so you didn't notice that. But here's something that should get your attention: Zadi now has his own line of tagines, produced by Clay Coyote Pottery in Minnesota.

The pieces come with a flameware ceramic base that he says can be used on either electric or gas cooktops, at any temperature. The top is standard stoneware that can also take oven heat. The tagines, big enough to feed six people, are $85 and can be ordered here. They come in five colors and, as the ad says, you're sure to want to collect them all. There is also a couscoussier for steaming couscous.

And while you're at it, trot over to Facebook and join Paula Wolfert's Moroccan Cooking group. Wolfert is in the final stages of rewriting her classic "Couscous and Other Good Food from Morocco" and the conversations are lively.

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-- Russ Parsons

Photo by Al Seib /Los Angeles Times

 
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The big difference between this Chef Zadi/Clay Coyote tagine and others is the flameware bottom. You can saute early ingredients like onions and garlic with high heat, then turn the heat down and finish the rest of the tagine. Other flameware bottoms include the various metal bottom tagines, and Emile Henri and Nigella Lawson. Cooking with flameware is a bit different. http://bit.ly/lStLiu


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