nytimes.com – Eat By SAM SIFTON The chef Daniel Boulud has a long history with tagine, the North African stew that takes its name from the elegant earthenware pot in which it is cooked. Thirty years ago, he said recently, he tasted a tagine cooked by a Moroccan magician and cook named Baby Dahane. The taste lingered with him. “I loved the soulful, Berber-style delicate preparation,” he said, “the crossroad of spice and flavor and the smell, the taste, the combination of spices and vegetables.


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