Joanne Weir's Plates and Places

MORE EPISODES | DAILY SCHEDULE | PROGRAMS A-Z

Tagines

Joanne visits a potter in Marrakech, Morocco to learn how the classic tagine pot is created, and then her students make traditional tagines over open-flame braisers. Back in her San Francisco home kitchen, she makes two more tagine variations al fresco. Recipes: Sea bass tagine with fennel peas and potatoes; lamb tagine with artichokes, preserved lemons and olives; preserved lemons.

Air Times

There are no upcoming air times for this episode.

Searching for Video

Support

Funding for Joanne Weir's Plates and Places is provided in part by: