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Pork is a great option for a stew because it doesn’t take long to become tender and juicy.Danielle Matar/The Globe and Mail

A tagine is a vessel with a conical lid used in the Middle East and North Africa to serve long-simmered stews. Some of the earthenware ones aren't safe to cook in, but excellent cast iron versions exist if you want a one-dish meal. Personally, I use an earthenware tagine for presentation only and do my cooking in a skillet or sauté pan.

Pork is uncommon in the region's cooking, but for those of us who eat it, it does make a really interesting stew. This one is cooked on top of the stove uncovered, because pork does not need long to become tender and juicy. Soak the apricots for 10 minutes in hot water if they seem too dry. Serve with couscous or rice and a salad using some bitter lettuce such as arugula, dandelion or kale, since the dish itself has some sweetness.

Pork tagine

Spiced rhubarb caramel sundae

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