Made these spicy lamb meatballs from Bon Appétit Magazine in my Flameware Grill Basket. Had to adjust the time up a bit to 12 mins, but they were not dry at all. Hat tips: wine cup and meatball mixing bowl from fellow MN potter Bill
Things to do this weekend (April 27, 28 & 29, 2018)
It's hump day and you know what that means ... I'm thinking about what I want to do this weekend (April 27, 28 & 29, 2018). There are so many fun art activities on the horizon, it's a good thing my lawn's still frozen. No guilt. First up, right
Free Basil Seedlings for Earth Day at Spring Open House
This weekend at our Spring Fling Open House, in honor of Earth Day weekend we'll be giving away a free organic basil plant seedling with any purchase (until we run out). You can keep it growing inside in a warm, sunny spot and water each day. Then,
Grilled Chicken Fajitas from Flame to Table
It's time to grill. I don't care that there's 14" of freshly fallen snow, it's April and darn it, I'm grilling. The thing I like to make most often in my Flameware Grill Basket is chicken fajitas. It's like you're at the local Mexican restaurant with all
French Onion Soup in a Cazuela
Honestly, is there anything this pot can't do? No, it's the best. All the Coyotes love the cazuela. We wanted to make a French Onion Soup since we're having winter in April. The best way to make this recipe is to layer in flavors one at a time, give
Congrats Paula!
The James Beard Foundation announced that Paula Wolfert is the 2018 Lifetime Achievement Award honoree. We couldn't agree more. Paula has been a winner in our book for decades. We've loved her recipes, her outlook on life and food. Her guidance and
Long weekend recipes from Food & Wine Mag features our Cassole
Looking for a weekend cooking project? Food & Wine Magazine features eleven recipes that require time ... but they're totally worth the wait. #2 on the list is Cassoulet and the photo and recipe feature one of our Clay Coyote cassoles. All the
Egg Strata in a Cazuela
I share this recipe verbally almost daily at in the Gallery. It’s from Smitten Kitchen, via my mother-in-law, and modified with local ingredients. I used our Clay Coyote Flameware Cazuela so I could start it on the stove and finish it in the over. Egg
Bold North Road Trip: Super Bowl 52 Weekend Edition
