As you know, tomorrow is the first official day of Spring. Usually, the equinox does not coincide with the beginning of our Minnesota Spring. Last year, we were still shoveling
Whole Wheat and Bulgur Crusty Pot Boule for our no-knead bread baker
We thought Nancy Baggett, author of Kneadlessly Simple needed one of our no-knead bread bakers. We enjoy her cookbooks and blog, and we thought she might enjoy one of our
Preserved Lemon and Green Olive Tagine Recipe
I preserved lemons to make this tagine recipe from Mourad’s book, “New Morocco.” Mourad describes this as,”an ultra classic Moroccan chicken dish- and a great starter recipe for test driving
Paula Wolfert’s Moroccan Dessert “Truffles” with Dates, Almonds, and Apples
Every year I go vegan for about a month. My strongest temptation during this time is desserts. I thought this year I would start my vegan cleanse by having
Brie with carmelized onion, pistachios, and cranberries
We really enjoy our Brie here at Clay Coyote. You may remember this recipe from our entertaining event last November. After my first bite, a frenzy started. I couldn’t help
Thinking outside the “box” with a cazuela
I think I may have been a cook in a logging camp in a former life. I make a meal, and the leftovers usually last into the next week. I
Morel Mushroom, Garlic Wine, and Chicken Thigh Tagine
After months of pouring over cook books, experimenting with unfamiliar ingredients, and multiple visits to various ethnic grocers, I was ready to create my own tagine recipe. I wanted the
Lamb Brains, Bisteeya, and Kunafa… Oh My!
Since the focus of this month has primarily been Moroccan cuisine, I thought it was time to taste some of the more exotic and complicated Middle Eastern dishes I have
Paula Wolfert’s Orange, Romaine, and Walnut Salad
We once again celebrated the season with our annual Clay Coyote Christmas party. We always include a “few of our favorite things” each year… Local ingredients, a selection of Paula
Mourad Lahlou’s preserved lemons
Every culture has their own unique contribution to the culinary world. I was interested by this quote from Chef Mourad Lahlou’s new book, and wanted to share it. ” I’m
