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 ...

"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 ...

In this peaceful video, we invite you into our village life as we prepare a beloved national dish called Damlama, also known ...

African clay cooking pots are not just functional but also a piece of art, reflecting the rich cultural heritage of the ...

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 every size in my kitchen to prove it: Moroccan tagines, Provencal daubieres, ...

Cooking for yourself can sometimes feel like one of the most difficult, energy-draining tasks. A majority of recipes yield multiple servings, plus it may not feel entirely worth it to spend hours on a ...

Ponggal, the traditional Tamil harvest festival symbolising gratitude to nature and the sun for a bountiful yield, is closely ...

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 ...