Do you cook with a tagine?

Parent Cafe
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<p>I have my eye on the red Emile Henry. It received good reviews and doesn’t need the kind of prep/seasoning a traditional earthenware one does.</p>

<p>Do you feel it cooks better than a Dutch oven? </p>

<p>Do you have a favorite recipe? </p>

<p>I saw one on Williams-Sonoma for red wine braised short ribs that looked yummy.</p>

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<p>I’ve never cooked with one but have had restaurant food cooked in one and it was delicious! I will be watching this thread. Hope someone with experience writes in.</p>