Adapted from Jim Lahey, Sullivan Street Bakery Originally published Nov. 8th, 2006 New York Times This one is really easy, and the bread is as close to artisan you can
Pecan Toffee Bars
A very easy chocolate/toffee bar. Freeze for later.
Straw and Hay Alforno
Valerie prepared Paula’s Straw and Hay Alforno pasta dish for the Clay Coyote Christmas party. Wonderful!
As Close As You Get-Mexican Rice
This is as close as it gets to the rice served at your favorite Mexican restaurant
Paula Wolfert’s Cassoulet
We have cassoles in stock, get yours today! This article originally appeared in Food and Wine Magazine in October 2005 Paula’s book “The Cooking of Southwest France” is available
