We're taking orders for our 4-quart Dutch Oven. If you'd like to be at the top of the waitlist please email us at email@example.com. One of my favorite things about Winter is warming my kitchen by making soups and stews in my Dutch Oven. I
In honor of our upcoming Tagine contest, we will be sharing our favorite Moroccan recipes all month long! Here is a look at how to start your own tagine inspired meal...
May is international tagine month. We are holding our 2nd annual tagine recipe contest. First prize will be decided by our panel of judges, and to the victor goes one of our new Flameware Dutch Ovens. Tagine month has inspired me to explore outside of my
Every year I go vegan for about a month. My strongest temptation during this time is desserts. I thought this year I would start my vegan cleanse by having a satisfying sweet on hand to combat my cravings. This recipe from Paula's newest
We once again celebrated the season with our annual Clay Coyote Christmas party. We always include a "few of our favorite things" each year... Local ingredients, a selection of Paula Wolfert recipes, dishes made in Clay Coyote pottery, and ice cream.
This summer I had the opportunity to take a tour of the Brau Brothers Brewery in Lucan, Minnesota. While sampling their collection of crafted beers, an inspiration for a Christmas gift came to mind. Why not pair a 6 pack of a locally crafted beer with a
We have all been anticipating the arrival of Paula's new book, The Food of Morocco. When it arrived, I thumbed through the 500+ pages over a course of a few days. The photographs are stunning and the recipes, oh the recipes! I chose the Butternut Squash
Check out our Made at the Clay Coyote for our large and small flameware skillets. Vinegar-Poached Sturgeon with Thyme-Butter Sauce By Paula Wolfert ACTIVE TIME: 35 MIN TOTAL TIME: 2 HRS SERVES: 4 This is a Paula dish we recommend trying
Paula Wolfert kindly posted this recipe which is from her new book "The Moroccan Cookbook" to be published by HarperCollins Publishers in 2011. Experience has taught us that, while ingredients can be substituted in Paula's recipes, if you follow her