We learned how to cook this at a street food stall in Hong Kong, using the traditional clay pot. It’s fine to use an ordinary casserole dish or a sauté pan with a lid – the food will still taste great ...

"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 ...

• 6 pounds bone-in goat (or lamb) shank, with some ribs, bones cracked by the butcher at several places, but pieces still attached. The night before baking, wash the meat, pat dry with paper towels ...

I love to watch the professionals make bo jai fan (clay pot rice) – they do it with such ease, moving the pots from one blazing hot burner (charcoal, please – it tastes better) to a slightly cooler ...

Seeing earthen pots, also known as clay pots, around evokes a sense of nostalgia, connecting me to childhood memories and the times we used to visit my maternal grandmother in our hometown. She cooked ...

It's probably safe to say there aren't many people outside of North Africa who have a tagine, the clay or ceramic pot used to cook the aromatic meat and vegetable stew of the same name. Perhaps it's ...

This week’s throwback food memory is not so much the recipe as the vessel it is cooked in. In 1967 a German company launched a clay pot under the Römertopf (“Roman pot”) brand at the Hanover World’s ...