Hi my name is Stefany, today is my second day at my new internship at The Clay Coyote. I'll be here all summer working in the gallery and studio. I am about to be a junior in Hutchinson High School, I love art and band. Today was an exiting day because
Dad Jokes, Punchline
Wheeeeeeeeeeeeee Art Print by AnnieInk
For the love of Meatballs
What's the single most requested recipe we have? Open House Meatballs Last weekend at our Spring Fling Open House we had our annual spread of fun nibbles. I'm not kidding when I say that three people asked us to write down this recipe and one person
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
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
What to expect in 2018
Running a business that's been our family for twenty-five years is a privileged. When Betsy and Tom passed the torch to us they knew that we'd bring new ideas and an innovation to our business. In 2017, we had a great year. We (re)introduced our Chef's
