I share this recipe verbally almost daily at 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
In a reivew titled, The Funky, Salty Lemon Paste I Put in Cocktails (and Everything Else), the NY Mag goes into detail about all the reasons they love NY Shuk’s
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
It was just about two years ago that I had the opportunity to meet Sylvie Bigar, the author of Cassoulet Confessions: Food, France and the Stew that saved my Soul published
From Emily in the Gallery ~ Now that Garlic Festival has come and gone (this past weekend), I thought I would share a recipe from back in August of 2011.