When I ran a secret kitchen, some menu items required advance orders, highlighting the ease of preparing this flavorful dish.

If you love spice, you can’t go wrong with this vindaloo, which packs more than a little heat. Chef Geeta Bensal, of Clay Oven Restaurant in Irvine, Calif., was happy to share her recipe with us, ...

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 ...

Invoking ancient cooking techniques, Janni Kryistsis bakes a whole chicken with pancetta, mushrooms and barley in clay to seal the juices in. It also lends itself to a theatrical dinner table reveal. ...

Get ready to get your hands dirty and eat heartily. An Italian chef in southern Italy is resurrecting an ancient cooking method that makes the most tender, fall-apart lamb. In Martone, a mountain town ...

My late father’s barbecue sauce always signalled the beginning of summer. Made from a bounty of fresh tomatoes, garlic, onions, sugar and lemon, the taste was sweet and tarte all at one. The exact ...

Preheat oven to 325 degrees. Mix 4 cups flour with 1 cup salt. Add 1 1/2 cups water and stir to a dough-like consistency. For color, add tempera paint (also called poster paint) into the dough. Shape ...

Saute onion; add flour, then add broth in a Clay Coyote Flameware Dutch Oven. Cook to a boil, about 1 minute. Add rice, chicken, carrots, almonds and salt; simmer for 5 minutes. Blend in milk and ...