Yes, this will blow your socks off. We get our veggies from Loon Organic CSA, but the Farmer's Market is over flowing right now. Late Summer Grilled Salsa Grab some late summer tomatoes, onions, peppers, and garlic and rough chop into large
August 3: Studio-To-Table Cooking Class: Moroccan Tagine Cooking Class
See our Flameware Moroccan Tagine in action, enjoy a dinner outside (or in the Gallery weather permitting), a private tour of where we make the pottery, and take home a Clay Coyote Moroccan Package (tagine, cookbook, apron). Moroccan Menu -- Feta,
A Quick Overview of Clay Pots
Most of the pottery in day-to-day life is stoneware, earthenware, porcelain, or terracotta. It can be unglazed or glazed. If glazed, it’s normally fired at least twice, but there are exceptions where some potters have come up with a single firing process.
Grilling on WCCO: Fajitas in a Clay Coyote Flameware Grill Basket
Watch as Morgan makes her go-to fajitas for the WCCO team. These pots are hot, hot, hot. So order your Flameware Grill Basket now.
Flashback Friday: Grilled Chicken Fajitas from Flame to Table
In honor of our Saturday Morning spot on WCCO June 29th, check out this Flashback Friday Fajitas recipe! 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 the
More Studio-To-Table Nights Added for July & August
Are you looking for a unique culinary experience? Join us for two cooking with the Clay Coyote events in June. Bring your spouse, parent, or friend along for a night of food and pottery on a gorgeous setting just one hour West of the Twin Cities.
June 2019 Special Events: Cooking with the Clay Coyote
Are you looking for a unique culinary experience? Join us for two cooking with the Clay Coyote events in June. Bring your spouse, parent, or friend along for a night of food and pottery on a gorgeous setting just one hour West of the Twin Cities.
Flameware Skillet Buttermilk Biscuits
Despite spending years working in kitchens, I’ve never been much of a baker. Most of my time was spent juggling several pans on burners; a collection of steaks, burgers, chicken, and salmon on the grill; Reubens, grilled cheese sandwiches, and quesadillas
Cooking with the Coyotes: Stir Fry Pita
