Did you see our new, special edition Clay Coyote cassole in the Wall Street Journal? It was featured in along side a great interview with author Sylvie Bigar. The article also includes her recipe for cholent. Read the full article here. Order your
I find inspiration for recipes in a lot of different places, but one of my favorite places to find them is from Bon Appétit’s test kitchen series on YouTube. They are funny, informative, cover a variety of cuisines, and new videos come out all the time.
It’s a Clay Coyote classic - chicken tagine with preserved lemon, green olives, and thyme. Some of you may be familiar with this dish from one of our open house events or a studio-to-table dinner. We whipped it up as the third piece of our cooking with
Morgan and I continue our cooking saga with a super easy, versatile dish. We’re talking about frittatas. Frittatas are a great way to use up leftovers from last night’s dinner, or to make sure all your summer CSA veggies get put to use. You can put any
Even if it feels like a summer day today, we all know Fall is coming fast, and that means apple season! We have a few apple trees here at Clay Coyote, and this year we needed some help clearing them off. This past weekend we offered the opportunity for
You read that right. Bread can be made in a Clay Coyote Chicken Baker. Well, monkey bread, that is. Morgan did a little experiment this morning to see if there is a use for the Chicken Baker besides making delicious, juicy chicken. As it turns out, you
Morgan made a confession to me today. She doesn’t like hollandaise sauce. As somebody who could eat Eggs Benedict everyday of the week, I was taken aback. Who could resist the joy that is a rich, citrusy hollandaise? It was reassuring to know that she