There’s never a dull moment at the Clay Coyote! The team just completed a new ‘attraction’ on the grounds: a pizza oven! Located next to the studio, the 4 foot by 4 foot pizza oven sits on a 10 foot by 12 foot concrete slab, and will serve as a vessel for
Answering Your FAQ’s on Clay Cookware
Whether you’ve used clay cookware before or you’re still wondering if it’s right for you, here is a list of our most common questions and answers so you can feel confident about cooking with clay: What’s clay cookware? Clay cookware is an
Arugula, Sunflower Seed, and Garlic Scape Pesto
Arugula, Sunflower Seed, and Garlic Scape Pesto This is a tasty way to use the bounty of greens we have at this time of year. All of the produce in this recipe is from Loon Organics. This pesto has a peppery taste from the
Red, White, and Blue Mess
Eton mess is a traditional English dessert consisting of a mixture of strawberries or bananas, pieces of meringue, and cream, which is traditionally served at Eton College's annual cricket match against the pupils of Harrow School. Here is a patriotic
Mini fruit kabobs with Zesty Yogurt Dip
Here is a quick and easy dip to serve at your next get-together. Skewer the fruit with our charming "Garnish Picks" from Gone Home. We have a collection of colors and styles for you to chose from in the gallery. This is one of many recipes we are
Fresh Veggies, Pesto, and Fontina Cheese Pizza
We are having a BLT event here at Clay Coyote. Join us Saturday for Bites, Licks, and Tastes. We will be sharing our favorite summer recipes. You can sample a few and take home a new serving piece. The gallery has been refreshed and we would love to show
Apricot Vinaigrette
Ira Burnhans’ functional pots are new to Clay Coyote Gallery. Here is what Ira says about his work, “I am drawn to the classic Japanese pottery that influenced many potters. The simple shapes and glazes seem to fit those pots so well.” Many of his
Cassoulet Instructions
Interested in getting a cassole? View them in our Made at the Clay Coyote Shop. 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
Dutch Oven Beef Stew
I use my Dutch Oven every week, and this week I challenged myself to make a stew. Doesn't really sound like a challenge? Well, it was for me. When I was little, I had an intense hatred of stew! My parents would threaten to put stew in my lunch as a means
