I have a question about the recipe "Fennel, Merguez, and Preserved Meyer Lemon Braise" from cristinasciarra. Does this casserole need to be lidded while in the oven, as a regular tagine would?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I would, it doesn't seem right to braise with liquid in a pan in the oven without the lid.
Please enter a valid email address.
Well played. You deserve a cookie.
Your room-by-room guide to bed linens, showerheads & more.
How Often Should You Clean Your Sheets?
Genius Sautéed Mushrooms
Great Gifts for Mom, Under $100
Beet Wellington & Co.
Save on Our Clever Italian Risotto Pan