Clay pots have been gently settled in hearths for many generations, containing countless, varied recipes from diverse cultures. When it comes to food, technological advances don’t always yield better ...

Paula Wolfert of Sonoma has been collecting clay pots for more than 50 years. Known for coaxing recipes out of grandmothers all over the Mediterranean, the cookbook author has a story to tell about ...

If there's one thing that I've learned about cooking, it's that you get the best results when you use the proper equipment. Case in point: My mom is a great candy maker. I'd put her fudge and panoche ...

Clay pots have been used for cooking across ancient civilisations for centuries, especially in cultures that value earthy, slow-cooked meals. In modern kitchens, however, they’re often replaced by ...

"Clay pot cooking in Moroccan cuisine probably dates back to when Romans ruled parts of North Africa, but it's hard to pinpoint when the tagine itself appeared," explains Christine Benlafquih, editor ...

Although they serve just about every conceivable dish that you might come to Little Saigon for, Thanh Do’s specialty is Vietnamese clay pot cooking, and that’s where this caramel comes in. Various ...

Unlike most of the 7 billion people on Earth, our family didn't really eat rice. I have no idea why this inexpensive, filling staple rarely made it to our table, but it didn't. I've since made up for ...

At Temple Street Night Market in Kowloon, clay pot rice is prepared directly over open flames. This video follows the cooking ...

1. Drain the beans, cover with fresh water, and cook until they are half tender, about 30 minutes. Meanwhile, cut the lamb into 1/2-inch cubes and toss with salt and pepper. 2. Heat 1 1/4 tablespoons ...

For many years, Paula Wolfert served another version of this dish, using giant prawns in their shells. Back in the late 1950s, she prepared them along with several other Spanish dishes for a party ...