As a vegetarian I'd long considered Moroccan tagines off-limits. These rich, aromatic stews are generally cooked with meat and besides, I don't even own a tagine pot. Happily, my perspective has changed with Ghillie Başan's beautiful new cookbook, Vegetarian Tagines & Couscous. Başan shows that seasonal vegetable tagines can be accessible, delicious, and easily made in a traditional vessel or any heavy-bottomed pot. Başan also shares recipes for couscous, appetizers and soups, salads, and preserved foods. Thanks to this book I'm pretty sure I'll be eating Moroccan on a weekly basis this fall and winter!