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 little prodding from Paula, to create this true, Toulouse-style cassole. This is the recipe
We have a variety of glazes that we offer as options for your stoneware pieces. Each of these glazes has gone through extensive testing. The process of creating a new glaze can take anywhere from 6 months to years! Glazing is a science as well as an art,
These tasty little appetizers would be perfect for Superbowl Sunday! You can either grill them or bake them in the oven. I decided to make these indoors in my Tagine. It is a bit too cold for me to be outside grilling... You decide, grill or oven?
One of my favorite things about Winter is warming my kitchen by making soups and stews in my Dutch Oven. I almost forgot about the Polar Vortex while I slurped this steamy, hearty, summer in your mouth creation.
I made mini empanadas for our Cuban themed Christmas party. My secret is using wonton wrappers. Those little babies make easy work of everything from gnocchi to pot stickers. They are a bit putsy, but worth the effort! Served with a cilantro sour cream,
Every year the Coyotes get together for a dinner party to celebrate the holidays. Themes of Christmas past include using recipes from Paula Wolfert's Clay Pot Cooking and The Food of Morocco, The Joy of Cooking was the inspiration for last year's
Gnocchi (Nyo-Key) is a soft thick Italian dumpling. They melt in your mouth and quickly warm and fill your stomach. I have often heard others describe how easy they are to make from scratch. Easy, yes... Time consuming, YES!!! I would recommend recruiting
This recipe submitted for our tagine recipe contest by Jodi Edstrom was our 3rd place winner. She used pheasant, which is local to our area. We loved that she created the tagine with traditional Moroccan elements, and then personalized it by using local
What is the best deviled egg you have ever had? I make "deviled eggs" for almost every get together/pot luck/ party I have. I especially love to make variations on the traditional mayo, mustard, paprika variety. While I do enjoy a "regular" deviled egg, I