Saffron Chicken Tagine

Posted by in Shared Member Recipes

Everyone loves North Africa’s deeply flavored tagine (the stew), but no one wants to make it because they think it needs to be cooked in a tagine (the earthenware cooking vessel). Not true! This version is designed for a large enameled cast-iron casserole. Don’t be intimidated by the long list of ingredients either; it consists mostly of spices and easy-to-find staples that you will use over and over.


Leek, Potato, and Morel Gratin

Posted by in Shared Member Recipes

2 tablespoons unsalted butter, softened, plus more for dish

1 cup heavy cream

1/2 cup low-sodium chicken broth

1 1/2 ounces (1 cup) fresh morel mushrooms, washed, patted dry, and halved or quartered if large

1 stem green garlic, trimmed and cut into 1/4-inch slices (or 2 small cloves fresh garlic, sliced)

1 1/2 pounds white all-purpose or Yukon Gold potatoes (3 medium)

2 medium leeks (white and pale-green parts only), cut on the diagonal into 1/2-inch slices and rinsed well

Coarse salt

Zest of half a lemon