La Tienda in the Press
The Green Guide - August 01, 2006
Mediterranean GrillingJoanna Howard
Conjure up a Moroccan bazaar in your backyard this summer with aromas of spiced lamb, eggplant, preserved lemons and sharp green olives cooked over smoldering coals in clay braziers. You can also capture flavors over a hibachi or on your grill using a clay tagine, a large dish with a conical or domed lid. Spanish terra cotta cazuelas—or casserole dishes—translate well to the barbecue for holding paella or sizzling garlic shrimp tapas. To make sure that your tagine or cazuela is lead-free and safe for cooking on direct heat (stove or grill top) look for labels that say "contains no lead or cadmium," or "sin plomo" on Spanish imports. If you don't see these labels, ask the store for manufacturer documentation. Note: Brightly colored tagines and those with interior glazes are for serving only and should not be used for cooking.