Mary-Frances Heck is a chef and food editor, formerly a senior food editor at Food & Wine. In addition to her recipes and articles appearing in many well-known publications, she has her own cookbook, ...

For more on the history and science of cooking in clay (and plenty of amazing recipes), check out The Food & Wine Guide to Clay Pot Cooking. Clay pots are beloved around the world for their ability to ...

1. Drain the beans, cover with fresh water, and cook until they are half tender, about 30 minutes. Meanwhile, cut the lamb into 1/2-inch cubes and toss with salt and pepper. 2. Heat 1 1/4 tablespoons ...

Donabe: The Art of Japanese Clay Pot Cooking Naoko Moore teaches Japanese home cooking in Los Angeles and is an importer of fine donabe (earthenware pots) from Japan. She is also the co-author of ...

I don’t think I’ve ever met a clay cooking pot I didn’t like . . . or want to own. And I have more than 100 clay pots of every size in my kitchen to prove it: Moroccan tagines, Provencal daubieres, ...

An experiment with unglazed clay pots hinted at how much archaeologists can learn about ancient cultures from cooking vessels. By Katherine Kornei Sure, astrophysicists have big telescopes, and ...

Pongal cooked in earthen pots over open flames isn’t just tradition—it’s flavour, symbolism, and slow cooking at work.

Clay pots have been used for cooking across ancient civilisations for centuries, especially in cultures that value earthy, slow-cooked meals. In modern kitchens, however, they’re often replaced by ...

Paula Wolfert of Sonoma has been collecting clay pots for more than 50 years. Known for coaxing recipes out of grandmothers all over the Mediterranean, the cookbook author has a story to tell about ...