Tagines, the conical two-piece Moroccan braising cookware, have gradually been making their way towards the mainstream American kitchen over the last few years, but they’re suddenly everywhere at the 2008 Housewares Show. Le Creuset and Emile Henry have their widely available versions in new colors, while other manufacturers are taking them in new directions: silicone tagines, stainless steel tagines, and individual tagines. The iconic shape is even being used for serving pieces that aren’t meant to be functioning braisers.
Le Creuset’s enameled cast-iron tagine, in one of the newer colors, Caribbean.
Silicone Zone’s Tagine Lid, made of ribbed, flexible silicone in several colors, promises to turn any skillet into a tagine. You can bend up the brim to adapt it to a smaller skillet.
All-Clad’s new version has a stainless-steel base and an enamel cone. In addition to a traditional size (left), they’ve just introduced a set of two single-serving tagines (one of which is pictured, right) for $50.
Staub has two tagine models, one in all stoneware (pictured), which can go in the oven or microwave, and one with a cast-iron base (which can go on the stovetop and in the oven). Both come in a large version that could serve about four, as well as minis for a single or double serving.
Revol takes the downsizing trend to extremes with its tiny porcelain tagines. These aren’t for cooking, but make a clever little presentation for sea salt, spices or condiments.
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
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