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 ...

Food cooked in earthenware undergo pH changes, which enhance the flavours Whether you are making a layered Lucknowi biryani, a classic meen vevichathu from Kerala in India or the popular Moroccan ...

Wolfert is the author of the newly published "Mediterranean Clay Pot Cooking." 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 ...