There are too few restaurants in Orange County that do tagine. The Moroccan specialty is named after the earthenware pot that functions as both the cooking vessel and the serving plate. The secret and magic of a tagine lies in its most recognizable part: the conical lid. The sloped sides supposedly redirect all the moisture back into the food as it cooks. But more than anything, a tagine's most important purpose is presentation. The whole vessel is brought out to your table, whereupon the bullhorn-shaped lid is taken off right in front of you, usually with flourish, aromatic steam escaping and revealing the slow-cooked stew beneath. Just as with the heavy cast-iron cauldrons the Koreans use for their soups and Mexican-Americans for their fajita platters, a tagine brings the immediacy of the kitchen to the dining room; you're essentially eating... More >>>