Main Ingredient - Honey
Courtesy of Eve Chenu and Tobin McGill
Courtesy of Jesse Griffiths, Dai Due
Photography by Jody Horton
by Eve Chenu
By Gary Nabhan
Created by Austin-based mixologist Mindy Kucan, who used it to win the title “Hilton Hotel’s Top Bar Chef.”
Courtesy of Matthew Buchanan, The Leaning Pear, Wimberley
By Jesse Griffiths
Photography by Jenna Noel
Courtesy of Jesse Bloom, the owner/chef of Ecstatic Cuisine
Courtesy of Jesse Bloom, chef/owner of Ecstatic Cuisine
Courtesy of Emmett and Lisa Fox, owners of Austin restaurants ASTI Trattoria and FINO Restaurant Patio & Bar
“We love this classic dish from North Africa because it’s a blend of intense flavors from that area, and a one-dish stew that lends itself to meat, fish or vegetables. Tagine also refers to the dish itself, which is a shallow earthenware dish with a unique conical lid designed to lock in the flavor and moisture.”
“We love this classic dish from North Africa because it’s a blend of intense flavors from that area, and a one-dish stew that lends itself to meat, fish or vegetables. Tagine also refers to the dish itself, which is a shallow earthenware dish with a unique conical lid designed to lock in the flavor and moisture.”
Courtesy of Dale & Amy Ringger, Fruitful Hill Farm
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