Salmon and hijiki rice is one of the clay pot recipes in “Donabe” by Naoko Takei Moore and Kyle Connaughton. Eric Wolfinger credited to Eric Wolfinger As summer becomes a memory and leaves turn to ...

One of the brightest cookbooks of the season is “Donabe: Classic and Modern Japanese Clay Pot Cooking” by Naoko Takei Moore and Kyle Connaughton. Moore, an Echo Park resident, is also an importer of ...

Japanese donabe distribute heat more evenly than standard metal pots and look beautiful on the table. Handcrafted from clay following a centuries-old technique, these ceramic cooking vessels come in a ...

This evocative book plumbs the depths of this ancient Japanese earthen cookware (which dates back to the eighth century), celebrating the joy of communal dining as well as the vessel itself. With ...

"Clay pot cooking in Moroccan cuisine probably dates back to when Romans ruled parts of North Africa, but it's hard to pinpoint when the tagine itself appeared," explains Christine Benlafquih, editor ...

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, ...

You're sitting at a table, either in someone's home or in a restaurant, and a very hot earthenware pot appears. The lid is removed, a geyser of steam rushes out, and the room fills with mouthwatering ...

Clay pots have been gently settled in hearths for many generations, containing countless, varied recipes from diverse cultures. When it comes to food, technological advances don’t always yield better ...

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 ...

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 ...