Watch this 1-minute "how to" with Levi Yankowsky's chicken baker. Fill the center with broth, beer, water and herbs, or any liquid you like ... this baker ensures juicy, tender chicken every time. Serve up your side dishes in one of Katie Teesdale's Lil'
I just got my new King Arthur Flour fall catalog, everything, I mean, everything looks delicious. It's got tons of different apple recipes. And it's perfect timing because our apple trees out here at the Clay Coyote are in full bloom. We're eating apples
Betsy whipped up this amazing batch of scones from the "Cooking with the Coyote" cookbook. We're still loving these recipes a decade later. Yesterday we got a new batch of Jamazing jams. They pair very well with the Berry Trinity.* Treat your
We just got in a whole bunch of new Sunset Canyon pottery from Austin, Texas. Sunset Canyon's place setting options are some of our favorites. Their rusty reds, deep browns, and electric blues are great for your family table. You can special order
At the Clay Coyote we love to cook (especially in clay posts) and we also love to share recipes. This week one customer, Mike, bought a tagine. He shared one of his favorite recipes and these thoughts, "Thank you so much for helping me purchase the
CLAY POT COOKING There are essentially 3 types of clay bodies used for cooking in clay; Stoneware (most Common), earthenware, and flameware. STONEWARE: Stoneware is typically a variety of clays and other ingredients that are blended for firing
Instructions This Cassoulet Recipe is as accurate as it gets. It is by Paula Wolfert from her book "The Cooking of Southwest France" which inspired us, with a little prodding from Paula, to create this true, Toulouse-style cassole. This is the recipe
Making & Using Red Wine Vinegar By Paula Wolfert (From Food and Wine Magazine October 2006) 1. Buy a 1-gallon ceramic crock with a top-quality wood or plastic spigot. Add water to the crock to check for leaks; drain the crock. 2. Buy an 8-ounce