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 ...

"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 ...

You're sitting at a table, either in someone's home or in a restaurant, and a very hot earthenware pot appears. The lid is removed, a geyser of steam rushes out, and the room fills with mouthwatering ...

Where to find clay pots online Clay pots used to be rather hard to find. But today they are easily ordered on the Internet. Here are some of Paula Wolfert’s favorite sources:Bram: A little store on ...

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 ...

Wolfert is the author of the newly published "Mediterranean Clay Pot Cooking." I don’t think I’ve ever met a clay cooking pot I didn’t like . . . or want to own. And I have more than 100 clay pots of ...

When Ashrf Aimasri was growing up in Alexandria, Egypt, his mom would chop vegetables for a stew and put it in a bram – a rustic, clay pot used nationwide – so he could drop it off at the community ...

Clay pot cooking is a tastier way to cook with less fat and less salt. It's a technique that Guenter Seeger, of Seeger’s restaurant in Atlanta, has mastered. Seeger, who has been honored as “Best Chef ...

Seeing earthen pots, also known as clay pots, around evokes a sense of nostalgia, connecting me to childhood memories and the times we used to visit my maternal grandmother in our hometown. She cooked ...

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 ...